Cheese Toast
From Luncheon, 1888
Presented as published in 1888. 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
1409Calories
44 gProtein
12 gCarbs
143 gFat
Full nutrition (34 nutrients)
Calories1409 kcal
Protein44 g
Carbohydrates12 g
Fiber0 g
Sugars0.7 g
Total Fat143 g
Saturated Fat73 g
Monounsaturated Fat29 g
Polyunsaturated Fat3.2 g
Omega-30.2 g
Cholesterol760 mg
Sodium933 mg
Potassium455 mg
Calcium1003 mg
Iron1.9 mg
Magnesium57 mg
Phosphorus854 mg
Zinc6 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D2 mcg
Vitamin C0 mg
Vitamin A518 mcg
Vitamin E1.9 mg
Vitamin K8.6 mcg
Vitamin B60.3 mg
Vitamin B122.1 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)1 mg
Niacin (B3)0.3 mg
Folate71 mcg
Choline294 mg
Caffeine0 mg
Water256 g
As published
This recipe was extracted from Luncheon (1888) by Thomas J. Murrey, page 22. The excerpt below is the record exactly as published.
CHEESE TOAST. a gill of sherry, a heaping teaspoonful of currant jelly, salt and pepper. Turn the meat in the sauce, and cover the dish. Serve with hot plates, and pour the sauce over toast. Cheese Toast. — Put half an ounce of butter in a frying pan ; when hot, add gradually four ounces of mild American cheese. Whisk it thoroughly until melted. Beat together half a pint of cream and two eggs ; whisk into the cheese ; add a little salt
Cook this with the app: pantry check, scaling, and the assistant.