Cream Toast with Cheese
From 365 breakfast dishes, 1901
A beaten egg may be added to the sauce if desired.
Presented as published in 1901. 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
399Calories
17 gProtein
60 gCarbs
10 gFat
Full nutrition (34 nutrients)
Calories399 kcal
Protein17 g
Carbohydrates60 g
Fiber2.3 g
Sugars15 g
Total Fat10 g
Saturated Fat4.8 g
Monounsaturated Fat2.9 g
Polyunsaturated Fat1.4 g
Omega-30 g
Cholesterol45 mg
Sodium782 mg
Potassium488 mg
Calcium389 mg
Iron3 mg
Magnesium45 mg
Phosphorus342 mg
Zinc1.7 mg
Copper0.2 mg
Manganese0.4 mg
Vitamin D0.2 mcg
Vitamin C0 mg
Vitamin A228 mcg
Vitamin E0.4 mg
Vitamin K1.9 mcg
Vitamin B60.1 mg
Vitamin B121.3 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)0.8 mg
Niacin (B3)4.4 mg
Folate107 mcg
Choline47 mg
Caffeine0 mg
Water223 g
As published
This recipe was extracted from 365 breakfast dishes (1901), page 13. The excerpt below is the record exactly as published.
Cream Toast with Cheese. Sprinkle hot toasted bread thickly with grated cheese, and set in the oven until the cheese melts. Pour over hot cream or white sauce made with milk and serve at once. A beaten tgg may be added to the sauce if de- sir
Cook this with the app: pantry check, scaling, and the assistant.