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Cheese Roast
From Mary Jane's cook book, 1916
Serves 5
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
745Calories
35 gProtein
62 gCarbs
41 gFat
Full nutrition (34 nutrients)
Calories745 kcal
Protein35 g
Carbohydrates62 g
Fiber8 g
Sugars6 g
Total Fat41 g
Saturated Fat10 g
Monounsaturated Fat4.3 g
Polyunsaturated Fat1.7 g
Omega-30.1 g
Cholesterol53 mg
Sodium1385 mg
Potassium800 mg
Calcium702 mg
Iron4.5 mg
Magnesium102 mg
Phosphorus715 mg
Zinc4.4 mg
Copper0.7 mg
Manganese1 mg
Vitamin D0 mcg
Vitamin C45 mg
Vitamin A139 mcg
Vitamin E0.5 mg
Vitamin K4 mcg
Vitamin B60.2 mg
Vitamin B121 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)0.4 mg
Niacin (B3)3 mg
Folate64 mcg
Choline21 mg
Caffeine0 mg
Water187 g
Estimated from matched ingredients across 5 servings.
As published
This recipe was extracted from Mary Jane's cook book (1916) by Mary Jane, Sophie D. Coe, page 64. The excerpt below is the record exactly as published.
CHEESE ROAST. Grated cheese, 11/4 pints. Onion, 1. Bread crumbs, 2 cups. Water, li/o cups. Batter, 1/2 cup. Lemons, 4. Nut meats, 1 cup
Cook this with the app: pantry check, scaling, and the assistant.