Estimated Nutrition (whole recipe, rough)
What these numbers assume — 9 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 |
| Chili | 1 tsp (2.7g) | 8 |
| Cayenne | 1 tsp (1.8g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 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
- 1 tablespoonful butter 1 teaspoonful mustard v2teaspoonful salt vz cupful cream
- 1 teaspoonful mustard v2teaspoonful salt vz cupful cream
- 1 pound cheese v2 teaspoonful dry 1 tablespoonful butter mustard 1 cupfulswe
- 1 tablespoonful butter mustard 1 cupfulsweet cream little cayenne pepper 1 e
- 1 cupfulsweet cream little cayenne pepper 1 egg beaten light put the butter
- 1 egg beaten light put the butter into the chafing dish
- 2 eggs bits a dash of cayenne 1 tablespoonful butter 1 teaspoonful mustard
- 1 tablespoonful butter 1 teaspoonful mustard v2teaspoonful salt vz cupful crea
- mustard
- cayenne
- pepper
- salt
Directions
1 pound cheese V2 teaspoonful dry
1 tablespoonful butter mustard
1 cupfulsweet cream Little cayenne pepper
1 egg beaten light Put the butter into the chafing dish, when nearly melted add cheese cut in small pieces, mustard, pep- per, stir all the time, add cream slowly, then lastly egg. Serve hot on toast. • Mrs. L. B. Cross.
V2 pound cheese broken in 2 eggs
bits A dash of cayenne
1 tablespoonful butter 1 teaspoonful mustard
V2teaspoonful salt Vz cupful cream or milk
Put all in double boiler, cook till cheese is melted,
then spread on crisp toast. Serve hot.
C. R. Farrington.