Cheese Toast

Name: Cheese Toast
Ingredients: 2 ozs. of cheese; 1 egg; 1 gill of milk; 4 slices of buttered toast; pepper and salt to taste

From Savouries and sweets suitable for luncheons and dinners, 1886

Must be served very hot.

Presented as published in 1886. 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

376Calories

23 gProtein

7 gCarbs

28 gFat

Full nutrition (34 nutrients)

Calories376 kcal

Protein23 g

Carbohydrates7.4 g

Fiber0 g

Sugars6.2 g

Total Fat28 g

Saturated Fat15 g

Monounsaturated Fat6.9 g

Polyunsaturated Fat1.8 g

Omega-30.1 g

Cholesterol257 mg

Sodium488 mg

Potassium295 mg

Calcium579 mg

Iron1 mg

Magnesium36 mg

Phosphorus482 mg

Zinc3.2 mg

Copper0.1 mg

Manganese0 mg

Vitamin D2.2 mcg

Vitamin C0 mg

Vitamin A298 mcg

Vitamin E1 mg

Vitamin K1.5 mcg

Vitamin B60.2 mg

Vitamin B121.7 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.6 mg

Niacin (B3)0.2 mg

Folate35 mcg

Choline169 mg

Caffeine0 mg

Water166 g

As published

This recipe was extracted from Savouries and sweets suitable for luncheons and dinners (1886) by Mary L. Allen, page 15. The excerpt below is the record exactly as published.

Cheese Toast. 1 .'?0R Two Persons. — 2 ozs. of cheese ; 1 egg ; 1 gill of I '■‘■k ; pepper and salt to taste ; 4 slices of buttered toast

Cook this with the app: pantry check, scaling, and the assistant.