Cheese on Toast

Name: Cheese on Toast
Ingredients: three-fourths of the milk; cayenne; one-half teaspoonful of dry mustard; one-half teaspoonful of salt; slices of toast; the yolks of two eggs; grate or cut the cheese into small pieces

From Popular cook book, 1899

Presented as published in 1899. 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

680Calories

43 gProtein

15 gCarbs

50 gFat

Full nutrition (34 nutrients)

Calories680 kcal

Protein43 g

Carbohydrates15 g

Fiber1.4 g

Sugars10 g

Total Fat50 g

Saturated Fat26 g

Monounsaturated Fat13 g

Polyunsaturated Fat3.8 g

Omega-30.2 g

Cholesterol493 mg

Sodium2029 mg

Potassium591 mg

Calcium995 mg

Iron2.4 mg

Magnesium73 mg

Phosphorus864 mg

Zinc5.9 mg

Copper0.1 mg

Manganese0.2 mg

Vitamin D3.8 mcg

Vitamin C3.6 mg

Vitamin A627 mcg

Vitamin E3.3 mg

Vitamin K6.4 mcg

Vitamin B60.5 mg

Vitamin B122.9 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)1.2 mg

Niacin (B3)0.8 mg

Folate75 mcg

Choline331 mg

Caffeine0 mg

Water274 g

As published

This recipe was extracted from Popular cook book (1899) by Seeman Printery, page 34. The excerpt below is the record exactly as published.

cayenne, one-half teaspoonful of dry mus- tard, one-half teaspoonful of salt, slices of toast; grate or cut the cheese into small pieces, place it into a chafing dish with three-fourths of the milk, stir until it is entirely melted; mix the pepper, salt and mustard, and the yolks of two eggs

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