vegetarianpescatariannut-freeegg-freesoy-freefish-freeshellfish-free
Cheese Toast
From The Hotel St. Francis cook book, 1919
Serves 1
Presented as published in 1919. 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
175Calories
8 gProtein
14 gCarbs
10 gFat
Full nutrition (34 nutrients)
Calories175 kcal
Protein8.1 g
Carbohydrates14 g
Fiber0.7 g
Sugars1.6 g
Total Fat9.5 g
Saturated Fat5 g
Monounsaturated Fat2.1 g
Polyunsaturated Fat0.8 g
Omega-30 g
Cholesterol25 mg
Sodium298 mg
Potassium52 mg
Calcium207 mg
Iron0.9 mg
Magnesium13 mg
Phosphorus140 mg
Zinc1.1 mg
Copper0 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A79 mcg
Vitamin E0.2 mg
Vitamin K1.5 mcg
Vitamin B60 mg
Vitamin B120.3 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)1 mg
Folate31 mcg
Choline4 mg
Caffeine0 mg
Water17 g
As published
This recipe was extracted from The Hotel St. Francis cook book (1919) by Hirtzler, Victor., page 230. The excerpt below is the record exactly as published.
Cheese toast Coffee DINNER Potage Ferneuse Ripe olives Sand dabs, saute meuniere Roast ribs of beef String beans in butter Stewed tomatoes St. Francis potatoes Escarole salad Romaine ice cream Alsatian wafers Demi tasse Shirred eggs, Metternich. Place two eggs in a buttered shirred egg dish with six canned mushrooms sliced very fine. Season with salt and pepper, sprinkle with grated cheese, place a small piece of butter on top, and bake. Pears, mayonnaise. Use whole fresh pears cooked in syrup, or canned ones. Place the pears on lettuce leaves and cover with thick mayonnaise. On slices of toast place small pieces of American dairy cheese. Bake in the oven, and serve separate. Cheese toast. Spread any such cheese as Parmesan, American, Sierra or Camembert
Read the full page as publishedCollapse the page
Cook this with the app: pantry check, scaling, and the assistant.