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Baked Cheese
From The national course in home economics, 1917
Serves 4
Serve hot on toast.
Presented as published in 1917. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
Nutrition per serving
278Calories
14 gProtein
9 gCarbs
25 gFat
Full nutrition (34 nutrients)
Calories278 kcal
Protein14 g
Carbohydrates8.7 g
Fiber0.2 g
Sugars3.9 g
Total Fat25 g
Saturated Fat11 g
Monounsaturated Fat4.7 g
Polyunsaturated Fat1.6 g
Omega-30.2 g
Cholesterol69 mg
Sodium420 mg
Potassium53 mg
Calcium410 mg
Iron0.4 mg
Magnesium17 mg
Phosphorus277 mg
Zinc2.1 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A179 mcg
Vitamin E0.6 mg
Vitamin K6 mcg
Vitamin B60 mg
Vitamin B120.6 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.3 mg
Niacin (B3)0.3 mg
Folate18 mcg
Choline0.6 mg
Caffeine0 mg
Water22 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 127. The excerpt below is the record exactly as published.
BAKED CHEESE. (Relish.) Take one half of a pound of cheese, nine snow-flake crackers (pulver- ized) and one and one-half tablespoonfuls of butter. Put the butter into a baking-pan, then sprinkle one layer of crackers and one layer of grated cheese. Over this sprinkle one tablespoonful of sugar and a little salt and pepper. Continue the process with a layer of each (except butter, salt and pepper) until it is one and one-half inches thick; then add enough sweet milk to wet
Cook this with the app: pantry check, scaling, and the assistant.