Cheese Roll
From Blue Ribbon cook book, 1905
Presented as published in 1905. 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
1160Calories
54 gProtein
141 gCarbs
40 gFat
Full nutrition (34 nutrients)
Calories1160 kcal
Protein54 g
Carbohydrates141 g
Fiber1.8 g
Sugars0.5 g
Total Fat40 g
Saturated Fat21 g
Monounsaturated Fat10 g
Polyunsaturated Fat2.8 g
Omega-30.1 g
Cholesterol292 mg
Sodium4537 mg
Potassium448 mg
Calcium1149 mg
Iron6.8 mg
Magnesium102 mg
Phosphorus1061 mg
Zinc8.1 mg
Copper0.4 mg
Manganese2.2 mg
Vitamin D1 mcg
Vitamin C0 mg
Vitamin A357 mcg
Vitamin E1.3 mg
Vitamin K2.2 mcg
Vitamin B60.6 mg
Vitamin B122.1 mcg
Thiamin (B1)0.8 mg
Riboflavin (B2)0.7 mg
Niacin (B3)6.7 mg
Folate288 mcg
Choline173 mg
Caffeine0 mg
Water369 g
As published
This recipe was extracted from Blue Ribbon cook book (1905) by Blue Ribbon Limited, page 86. The excerpt below is the record exactly as published.
14 teaspoon salt, VY teaspoon mustard, a speck of cayenne pepper. Cook the cornstarch in the fat; then add the milk gradually and cook 2 minutes; add the cheese and stir until melted; season and serve on crackers or bread toasted on one side, the rarebit being poured on the untoasted side. Cheese Roll—1 cup grated cheese, 214 cups cooked rice, 1 egg, 1 tea- spoon salt, 1g teaspoon Blue Ribbon cayenne, milk
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