Cheese on Toast

Name: Cheese on Toast
Ingredients: 5 slices bread toasted; % lb. cheese; V2 cup milk; V8 teaspoon pepper; V± teaspoon soda; add egg, beaten

From The Chapel Hill cook book, 1935

Serves 5.

Presented as published in 1935. 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

2551Calories

133 gProtein

122 gCarbs

170 gFat

Full nutrition (34 nutrients)

Calories2551 kcal

Protein133 g

Carbohydrates122 g

Fiber5.2 g

Sugars22 g

Total Fat170 g

Saturated Fat94 g

Monounsaturated Fat38 g

Polyunsaturated Fat9 g

Omega-30.9 g

Cholesterol508 mg

Sodium3965 mg

Potassium979 mg

Calcium3880 mg

Iron7.5 mg

Magnesium204 mg

Phosphorus2550 mg

Zinc19 mg

Copper0.4 mg

Manganese1.6 mg

Vitamin D2.5 mcg

Vitamin C0 mg

Vitamin A1543 mcg

Vitamin E3.7 mg

Vitamin K15 mcg

Vitamin B60.6 mg

Vitamin B126.2 mcg

Thiamin (B1)1.3 mg

Riboflavin (B2)2.9 mg

Niacin (B3)10 mg

Folate148 mcg

Choline86 mg

Caffeine0 mg

Water452 g

As published

This recipe was extracted from The Chapel Hill cook book (1935) by Presbyterian Church (Chapel Hill, N.C.). Woman's Auxiliary, page 6. The excerpt below is the record exactly as published.

V2 cup milk V8 teaspoon pepper 5 slices bread toasted V± teaspoon soda on one side % lb. cheese Melt butter and add cheese broken into small pieces. Stir until cheese is melted; add egg, beaten

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