vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Cheese Savory Toast
From The Henderson cook book, 1914
Serves 1
A delicious hot luncheon dish.
Presented as published in 1914. 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
591Calories
38 gProtein
31 gCarbs
34 gFat
Full nutrition (34 nutrients)
Calories591 kcal
Protein38 g
Carbohydrates31 g
Fiber2.9 g
Sugars6.9 g
Total Fat34 g
Saturated Fat19 g
Monounsaturated Fat7.8 g
Polyunsaturated Fat1.5 g
Omega-30.1 g
Cholesterol106 mg
Sodium2174 mg
Potassium572 mg
Calcium1136 mg
Iron1.1 mg
Magnesium64 mg
Phosphorus828 mg
Zinc5.6 mg
Copper0.1 mg
Manganese0.4 mg
Vitamin D0 mcg
Vitamin C23 mg
Vitamin A293 mcg
Vitamin E0.8 mg
Vitamin K3.1 mcg
Vitamin B60.3 mg
Vitamin B121.6 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.5 mg
Niacin (B3)0.4 mg
Folate41 mcg
Choline27 mg
Caffeine0 mg
Water251 g
As published
This recipe was extracted from The Henderson cook book (1914) by First Baptist Church (Henderson, N.C.). Ladies' Aid Society, page 70. The excerpt below is the record exactly as published.
3 tablespoonfuls of vinegar, 1 tablespoonful of chopped sweet red pepper (canned), one bay leaf, a minced onion and a stalk of minced celery; then strain into a scant pint of cream sauce (stirring in a tiny pinch of baking soda to prevent curdling) and add a large cupful of grated cheese
Cook this with the app: pantry check, scaling, and the assistant.