vegetarianpescatariannut-freesoy-freefish-freeshellfish-free
Cheese Sandwich
From The new Kentucky home cook book, 1884
Serves 6
Recipe by Mrs. Charles E. Tabb.
Presented as published in 1884. 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
214Calories
10 gProtein
8 gCarbs
16 gFat
Full nutrition (34 nutrients)
Calories214 kcal
Protein9.8 g
Carbohydrates8.3 g
Fiber1.3 g
Sugars0.6 g
Total Fat16 g
Saturated Fat4.9 g
Monounsaturated Fat2 g
Polyunsaturated Fat0.5 g
Omega-30.1 g
Cholesterol24 mg
Sodium1789 mg
Potassium83 mg
Calcium175 mg
Iron0.8 mg
Magnesium15 mg
Phosphorus105 mg
Zinc0.8 mg
Copper0.1 mg
Manganese0.6 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A76 mcg
Vitamin E1.6 mg
Vitamin K7.4 mcg
Vitamin B60 mg
Vitamin B120.2 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0.5 mg
Folate4.7 mcg
Choline0.9 mg
Caffeine0 mg
Water24 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The new Kentucky home cook book (1884) by Maysville (Ky.). Methodist Episcopal Church, South., page 95. The excerpt below is the record exactly as published.
CHEESE SANDWICH Take one-quarter of a pound of good cheese grated, yelks of three hard-boiled eggs, rub the yelks to a smooth paste with one table-spoonful of melted butter, season with sali 188 The New Kentucky Home Cook Book, and pepper, stir in the cheese. Spread on slices of bread and butter. Mr?. Charles E. Tabs. CHEESE SANDWICH. Take one-quarter of a pound of good cheese grated, one table-spoonful of butter, one table-spoonful of cream, pound all together in a heated mortar, spread on thin slices of toasted bread, stack the slices, press gently together, and cut into square pieces. Miss Alice Ficklin. WELSH RARE-BIT. Put one table-spoonful of butter into a warm skillet with one-quarter of a pound of cut-up cheese. Stir in one egg without beating it, a little Cayenne pepper, and a glass of sherry wine. Have ready some thin slices of toast buttered. Pour over them the melted cheese, and serve at once. Cream may be substituted for the wine. Mrs. Allen Bashford. CHEESE STRAWS. Put six heaping table-spoonfuls of sifted flour on the pas- try-board. Make a hole in the center, and put into it two table-spoonfuls of cream, three table-spoonfuls of dry grated cheese, four table-spoonfuls of butter, one-half a salt
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