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Cheese Neufchâtel
From The national course in home economics, 1917
Serves 1
An excellent luncheon dish.
Presented as published in 1917. 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
413Calories
21 gProtein
44 gCarbs
17 gFat
Full nutrition (32 nutrients)
Calories413 kcal
Protein21 g
Carbohydrates44 g
Fiber1.4 g
Sugars15 g
Total Fat17 g
Saturated Fat8.9 g
Monounsaturated Fat3.7 g
Polyunsaturated Fat1.7 g
Omega-30.2 g
Cholesterol51 mg
Sodium816 mg
Potassium482 mg
Calcium647 mg
Iron2.1 mg
Magnesium54 mg
Phosphorus472 mg
Zinc2.6 mg
Copper0.1 mg
Manganese0.4 mg
Vitamin D2.3 mcg
Vitamin A135 mcg
Vitamin E0.2 mg
Vitamin K0.4 mcg
Vitamin B60.2 mg
Vitamin B121.7 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.6 mg
Niacin (B3)3.1 mg
Folate1.5 mcg
Choline47 mg
Water242 g
As published
This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 127. The excerpt below is the record exactly as published.
salt very lightly over them and add a thick layer of grated cheese. Then another layer of bread and salted cheese, and when the pan is full pour over a cup of good, rich milk
Cook this with the app: pantry check, scaling, and the assistant.