vegetarianpescatariannut-freeegg-freesoy-freefish-freeshellfish-free
Cheese on Toast
From Vegetarian cookery, 1891
Serves 1
Presented as published in 1891. 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
203Calories
10 gProtein
15 gCarbs
11 gFat
Full nutrition (30 nutrients)
Calories203 kcal
Protein9.8 g
Carbohydrates15 g
Fiber0.7 g
Sugars1.7 g
Total Fat11 g
Saturated Fat6 g
Monounsaturated Fat2.4 g
Polyunsaturated Fat0.9 g
Omega-30.1 g
Cholesterol30 mg
Sodium339 mg
Potassium58 mg
Calcium275 mg
Iron1.1 mg
Magnesium16 mg
Phosphorus171 mg
Zinc1.4 mg
Copper0 mg
Manganese0.2 mg
Vitamin A95 mcg
Vitamin E0.2 mg
Vitamin K0.7 mcg
Vitamin B60 mg
Vitamin B120.3 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.2 mg
Niacin (B3)1.4 mg
Folate6.3 mcg
Water22 g
As published
This recipe was extracted from Vegetarian cookery (1891) by Martha Brotherton, page 70. The excerpt below is the record exactly as published.
Cheese*on Toast. Toast a slice of bread (about half an inch thick) on both sides ; cut off the crust ; put it on a flat dish, and butter it ; lay a rather thin slice of good toasting cheese
Cook this with the app: pantry check, scaling, and the assistant.