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Cheese Croutons
From Kentucky receipt book, 1903
Serves 4
Presented as published in 1903. 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
128Calories
9 gProtein
4 gCarbs
11 gFat
Full nutrition (32 nutrients)
Calories128 kcal
Protein9 g
Carbohydrates3.8 g
Fiber0 g
Sugars0 g
Total Fat11 g
Saturated Fat4.7 g
Monounsaturated Fat2 g
Polyunsaturated Fat0.4 g
Omega-30 g
Cholesterol34 mg
Sodium540 mg
Potassium58 mg
Calcium270 mg
Iron0.1 mg
Magnesium11 mg
Phosphorus194 mg
Zinc1.3 mg
Copper0 mg
Manganese0 mg
Vitamin C0 mg
Vitamin A69 mcg
Vitamin E0.2 mg
Vitamin K0.5 mcg
Vitamin B60 mg
Vitamin B120.4 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0 mg
Folate1.9 mcg
Choline4.3 mg
Water8.1 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Kentucky receipt book (1903) by Mary Harris Frazer, page 94. The excerpt below is the record exactly as published.
Cheese Croutons. To 1 cup of grated cheese, add % teaspoon each of mustard and salt, 1 tablespoon of butter, a dash of cayenne pepper
Cook this with the app: pantry check, scaling, and the assistant.