Estimated Nutrition (whole recipe, rough)
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Milk | 1 cup (244ml) whole | 149 |
| Cheese | 1 oz (28g) cheddar | 113 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Cayenne | 1 tsp (1.8g) | 6 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- one tablespoon butter
- 1 cup rich milk
- 1 cup fine bread crumbs
- 2 cups grated cheese
- 2 eggs well beaten
- salt
- cayenne
- mustard
Directions
(Fine for the Charing Dish.) One tablespoon butter, 1 cup rich milk, 1 cup fine bread crumbs, 2 cups grated cheese (use Herkimer cream), salt- spoon dry mustard. Let butter melt, add milk, crumbs, cheese and salt and cayenne to taste, then the mustard. When all is blended well, add 2 eggs well beaten. Simmer y2 moment, then serve. Henrietta G. Daniels, Downers Grove, III.
To serve poached eggs from the chafing dish, have water boiling in bottom pan of your chafing dish. Take the individual little pans (with handles and the holder) from a "patent tgg poacher," set in chafing dish, butter each dish, break in eggs, salt each and cover. Steam 2 minutes or as well done as liked. Original. H. G. Daniels.