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Cheese Croutons

Name: Cheese Croutons
Yield: 1 servings
Ingredients: six rounds of bread; three-quarters inch thick; a dust of dry mustard; a layer of grated cheese; salt; pepper

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

972Calories

34 gProtein

177 gCarbs

13 gFat

Full nutrition (24 nutrients)

Calories972 kcal

Protein34 g

Carbohydrates177 g

Fiber8.3 g

Sugars19 g

Total Fat13 g

Saturated Fat3 g

Monounsaturated Fat2.6 g

Polyunsaturated Fat6.7 g

Omega-30.7 g

Sodium1717 mg

Potassium421 mg

Calcium760 mg

Iron12 mg

Magnesium97 mg

Phosphorus407 mg

Zinc3.2 mg

Copper0.4 mg

Manganese2.3 mg

Vitamin B60.3 mg

Thiamin (B1)1.8 mg

Riboflavin (B2)0.9 mg

Niacin (B3)17 mg

Water129 g

As published

This recipe was extracted from Soyer's standard cookery (1912) by Nicolas Soyer, page 213. The excerpt below is the record exactly as published.

Cheese Croutons. Take six rounds of bread, three-quarters inch thick and about the size of a five-shilling piece, fry them a golden brown color, sprinkle thinly over them a dust of dry mustard, a layer of grated cheese, salt and pepper

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