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Listed in: Egg and Cheese Dishes
Excerpt from the Modern Priscilla Cook Book, 1924
EGG AND CHEESE DISHES
Both eggs and cheese have an important place in the dietary, because they are rich in tissue-building material and contain valuable minerals and vitamins. In menu-making it should be remembered that eggs and cheese as sources of protein are substitutes for meat.
Eggs are one of the most easily digested foods that we have. Cheese is a very concentrated food, but if used in combination with other foods or by itself in moderate quantities, it is not likely to overtax the normal digestion.
Eggs and cheese, like all protein foods, should be cooked at a low temperature. If subjected to too much heat, the protein coagulates into a tough leathery mass that is neither appetizing nor easily digested. Over-cooking of egg and cheese mixtures causes the curdling which is so objectionable.
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