Cheese and Nut Roast

Name: Cheese and Nut Roast
Ingredients: 1 cup cheese; 1 cup English walnuts; 1 cup bread crumbs; 2 tablespoons chopped onion; 1 tablespoon butter; juice of half of lemon; salt and pepper; salt and pepper

From War cook book, 1918

Presented as published in 1918. 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

1798Calories

58 gProtein

111 gCarbs

137 gFat

Full nutrition (34 nutrients)

Calories1798 kcal

Protein58 g

Carbohydrates111 g

Fiber18 g

Sugars7.2 g

Total Fat137 g

Saturated Fat28 g

Monounsaturated Fat21 g

Polyunsaturated Fat64 g

Omega-30.2 g

Cholesterol131 mg

Sodium1449 mg

Potassium1167 mg

Calcium1124 mg

Iron11 mg

Magnesium292 mg

Phosphorus1128 mg

Zinc8.9 mg

Copper2.1 mg

Manganese7.9 mg

Vitamin D0 mcg

Vitamin C0.6 mg

Vitamin A321 mcg

Vitamin E1.1 mg

Vitamin K53 mcg

Vitamin B61.1 mg

Vitamin B121.4 mcg

Thiamin (B1)1.4 mg

Riboflavin (B2)0.9 mg

Niacin (B3)9 mg

Folate144 mcg

Choline19 mg

Caffeine0 mg

Water69 g

As published

This recipe was extracted from War cook book (1918) by Mary E. Sweeney, page 17. The excerpt below is the record exactly as published.

CHEESE AND NUT ROAST. 1 cup cheese 1 cup ^English walnuts 1 cup bread crumbs 2 tablespoons chopped onion 1 tablespoon butter juice of half of lemon salt and pepper

Cook this with the app: pantry check, scaling, and the assistant.