Cheese on Toast II

Name: Cheese on Toast II
Ingredients: 2 C. White Sauce (medium); 1/2 C. cheese — diced

From A simple course in home economics for rural schools, 1916

Use a double boiler to heat the ingredients.

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

543Calories

30 gProtein

40 gCarbs

29 gFat

Full nutrition (32 nutrients)

Calories543 kcal

Protein30 g

Carbohydrates40 g

Fiber0.5 g

Sugars25 g

Total Fat29 g

Saturated Fat17 g

Monounsaturated Fat6.8 g

Polyunsaturated Fat1.1 g

Omega-30.1 g

Cholesterol88 mg

Sodium1196 mg

Potassium828 mg

Calcium971 mg

Iron1.1 mg

Magnesium70 mg

Phosphorus748 mg

Zinc4 mg

Copper0.1 mg

Manganese0.2 mg

Vitamin C0 mg

Vitamin A554 mcg

Vitamin E0.8 mg

Vitamin K2.1 mcg

Vitamin B60.2 mg

Vitamin B123.1 mcg

Thiamin (B1)0.3 mg

Riboflavin (B2)1.2 mg

Niacin (B3)1.5 mg

Folate58 mcg

Caffeine0 mg

Water416 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.

Cheese on Toast. II 2 C. "White Sauce (medium) 1/2 C. cheese — diced

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