Cheese Toast
From Fifty dinners, 1895
Some prefer a moistening of beer or porter instead of milk.
Presented as published in 1895. 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
520Calories
20 gProtein
82 gCarbs
18 gFat
Full nutrition (34 nutrients)
Calories520 kcal
Protein20 g
Carbohydrates82 g
Fiber3.5 g
Sugars19 g
Total Fat18 g
Saturated Fat5.4 g
Monounsaturated Fat2.6 g
Polyunsaturated Fat2.8 g
Omega-30 g
Cholesterol47 mg
Sodium738 mg
Potassium534 mg
Calcium445 mg
Iron4.4 mg
Magnesium62 mg
Phosphorus379 mg
Zinc1.9 mg
Copper0.2 mg
Manganese0.6 mg
Vitamin D2.3 mcg
Vitamin C0 mg
Vitamin A78 mcg
Vitamin E0.4 mg
Vitamin K4.1 mcg
Vitamin B60.2 mg
Vitamin B121.3 mcg
Thiamin (B1)0.7 mg
Riboflavin (B2)0.8 mg
Niacin (B3)5.4 mg
Folate136 mcg
Choline63 mg
Caffeine0 mg
Water253 g
As published
This recipe was extracted from Fifty dinners (1895) by A. R. Kenney-Herbert, page 31. The excerpt below is the record exactly as published.
CHEESE TOAST. 69 melted, with a squeeze of lemon-juice, makes the best sauce. Mix together in a bowl two ounces of chopped candied peel, two and a half ounces of suet finely minced, four ounces fine white crumbs, one tablespoonful of flour, two ounces of sugar, two ounces of apricot jam, a liqueur-glass pudding. of rum or brandy, one dessert-spoonful of lemon-juice, and two whole fresh eggs. When thoroughly mixed, put the ingredients into a buttered mould, and boil for three hours. Apricot sauce should accompany the pudding, made as follows : — Put two tablespoonfuls of apricot jam into a saucepan with a teacupful of water and a glass of the rum or brandy used in the pudding ; boil together, stirring well, then strain, and serve. Melt a quarter of an ounce of butter in a small saucepan, stir in a quarter of an ounce of flour, mix well and moisten with a nill of milk, blend, and add enough grated Parmesan to bring the mixture to the consistency of jam, season with salt, pepper, mace, and Nepaul pepper. Have ready four well-fried toasts
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