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Cheese for Sandwiches
From The household gas cookery book, 1900
Serves 4
Cut into triangles and serve with parsley border.
Presented as published in 1900. 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
8 gProtein
1 gCarbs
13 gFat
Full nutrition (34 nutrients)
Calories128 kcal
Protein7.7 g
Carbohydrates1.2 g
Fiber0.3 g
Sugars0.2 g
Total Fat13 g
Saturated Fat5.5 g
Monounsaturated Fat2.6 g
Polyunsaturated Fat0.5 g
Omega-30 g
Cholesterol38 mg
Sodium289 mg
Potassium47 mg
Calcium211 mg
Iron0.3 mg
Magnesium15 mg
Phosphorus150 mg
Zinc1.2 mg
Copper0 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C0.1 mg
Vitamin A90 mcg
Vitamin E0.4 mg
Vitamin K1 mcg
Vitamin B60 mg
Vitamin B120.3 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.5 mg
Folate8.6 mcg
Choline3.4 mg
Caffeine0 mg
Water14 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The household gas cookery book (1900) by Helen Edden, page 125. The excerpt below is the record exactly as published.
Cheese for Sandwiches. Cut up into pieces one-quarter of a pound of any good rich cheese, put it into a mortar, with half-an- ounce of butter, two teaspoonfuls of French mustard, one teaspoonful of English-made mustard, a pinch of cayenne, and two anchovies
Cook this with the app: pantry check, scaling, and the assistant.