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Baked Cheese Sandwiches
From Soyer's standard cookery, 1912
Serves 1
Presented as published in 1912. 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
341Calories
12 gProtein
53 gCarbs
10 gFat
Full nutrition (34 nutrients)
Calories341 kcal
Protein12 g
Carbohydrates53 g
Fiber5.6 g
Sugars3 g
Total Fat10 g
Saturated Fat5.1 g
Monounsaturated Fat2.1 g
Polyunsaturated Fat1 g
Omega-30 g
Cholesterol26 mg
Sodium923 mg
Potassium411 mg
Calcium262 mg
Iron2.7 mg
Magnesium83 mg
Phosphorus251 mg
Zinc1.5 mg
Copper0.1 mg
Manganese1.2 mg
Vitamin D0 mcg
Vitamin C0.1 mg
Vitamin A109 mcg
Vitamin E0.6 mg
Vitamin K3.6 mcg
Vitamin B60.1 mg
Vitamin B120.3 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.2 mg
Niacin (B3)1.4 mg
Folate18 mcg
Choline28 mg
Caffeine0 mg
Water89 g
As published
This recipe was extracted from Soyer's standard cookery (1912) by Nicolas Soyer, page 212. The excerpt below is the record exactly as published.
Baked Cheese Sandwiches. Cut some slices of good rich cheese, about a third of an inch thick, season lightly with freshly-ground black pepper and a drop or two of tarragon vinegar; then place them between two slices of brown bread
Cook this with the app: pantry check, scaling, and the assistant.