vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Cheese Toast
From The Rural cook book, 1907
Serves 2
Crackers can be used instead of toast.
Presented as published in 1907. 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
264Calories
19 gProtein
8 gCarbs
17 gFat
Full nutrition (34 nutrients)
Calories264 kcal
Protein19 g
Carbohydrates8.2 g
Fiber0.5 g
Sugars0.2 g
Total Fat17 g
Saturated Fat9.5 g
Monounsaturated Fat4.2 g
Polyunsaturated Fat0.8 g
Omega-30.1 g
Cholesterol53 mg
Sodium3627 mg
Potassium131 mg
Calcium547 mg
Iron0.5 mg
Magnesium27 mg
Phosphorus399 mg
Zinc2.7 mg
Copper0 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C0.1 mg
Vitamin A139 mcg
Vitamin E0.4 mg
Vitamin K1.2 mcg
Vitamin B60.1 mg
Vitamin B120.8 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0.1 mg
Folate4.5 mcg
Choline8.6 mg
Caffeine0 mg
Water24 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The Rural cook book (1907), page 142. The excerpt below is the record exactly as published.
Cheese Toast.t— Grate a cupful of cheese, and lightly mix in a heaping saltspoonful of muslard, a half- salt spoonful of salt and a speck of cay- enne. Heap this on thin strips or triangles of buttered toast
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