Cheese Toast
From Food and health, 1916
Can be served with jelly or sugar instead of cheese.
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
154Calories
15 gProtein
12 gCarbs
5 gFat
Full nutrition (34 nutrients)
Calories154 kcal
Protein15 g
Carbohydrates12 g
Fiber0 g
Sugars12 g
Total Fat4.9 g
Saturated Fat1.7 g
Monounsaturated Fat1.9 g
Polyunsaturated Fat1 g
Omega-30 g
Cholesterol193 mg
Sodium171 mg
Potassium476 mg
Calcium350 mg
Iron0.9 mg
Magnesium36 mg
Phosphorus360 mg
Zinc1.7 mg
Copper0 mg
Manganese0 mg
Vitamin D3.7 mcg
Vitamin C0 mg
Vitamin A236 mcg
Vitamin E0.5 mg
Vitamin K0.2 mcg
Vitamin B60.2 mg
Vitamin B121.9 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.5 mg
Niacin (B3)0.3 mg
Folate28 mcg
Choline191 mg
Caffeine0 mg
Water259 g
As published
This recipe was extracted from Food and health (1916) by Helen Kinne, page 27. The excerpt below is the record exactly as published.
cheese toast that will make a hot dish to take the place of meat. It can be cooked in a frying pan on top of an oil stove. This dish can be added to the list of foods prepared at school. Cheese toast. What. Skim milk, slices of stale bread \ inch thick, salt, an egg, cheese, cut thin or grated
Cook this with the app: pantry check, scaling, and the assistant.