Photo: Alexander Maasch
Estimated Nutrition (whole recipe, rough)
347
Calories
14g
Protein
32g
Fat
2g
Carbs
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Cheese | 1 oz (28g) cheddar | 113 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| 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 cup cheese diced
- six tablespoons cream
- three teaspoons butter
- one saltspoon mustard
- one saltspoon salt
- two eggs
Directions
1
One cup cheese diced, six tablespoons cream or milk, one saltspoon mustard, one saltspoon salt, pepper, yolks of two eggs, three teaspoons butter. Cook in chafing dish until well mixed. Serve on toast or crackers.
2
Mrs. W. D. Gordon.
3
166 BETHANY UNION COOK BOOK
By Chicago. Bethany union church. Woman's society. [from old catalog] ·
Recipe sourced from
internet_archive