Cheese on Toast I
From A simple course in home economics for rural schools, 1916
A meat substitute.
Presented as published in 1916. 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
1163Calories
65 gProtein
13 gCarbs
95 gFat
Full nutrition (34 nutrients)
Calories1163 kcal
Protein65 g
Carbohydrates13 g
Fiber0 g
Sugars6.9 g
Total Fat95 g
Saturated Fat51 g
Monounsaturated Fat24 g
Polyunsaturated Fat4.9 g
Omega-30.3 g
Cholesterol792 mg
Sodium2721 mg
Potassium413 mg
Calcium1820 mg
Iron1.8 mg
Magnesium78 mg
Phosphorus1361 mg
Zinc10 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D3.9 mcg
Vitamin C0 mg
Vitamin A950 mcg
Vitamin E3.1 mg
Vitamin K5.8 mcg
Vitamin B60.4 mg
Vitamin B124.1 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)1.4 mg
Niacin (B3)0.3 mg
Folate122 mcg
Choline440 mg
Caffeine0 mg
Water217 g
As published
This recipe was extracted from A simple course in home economics for rural schools (1916) by Mary Edna Gearing, page 18. The excerpt below is the record exactly as published.
1/2 lb. cheese — cut into small pieces — heat until melted in % C. milk, then add 1/2 t. salt Yolks of 3 eggs — beaten "Whites of 3 eggs — beaten until stiff and dry Cook until the consistency of custard. Serve at once on toasted crackers or points of toast. Cheese on Toast. II 2 C. "White Sauce (medium) 1/2 C. cheese — diced Heat until cheese is melted. Serve on toast or crackers. Note: Use a double boiler to heat the ingredients. • Cheese Fondue 1 C. milk — scald 1 T. butter I/4 lb. cheese (grated or cut into small pieces) 1 C. bread crumbs 2 eggs — well beaten 1/2 t. salt
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