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Golden Buck
From Mrs. Seely's Cook Book: A Manual of French and American Cookery : with .., 1902
Serves 1
Serve immediately.
Presented as published in 1902. 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
1124Calories
52 gProtein
100 gCarbs
60 gFat
Full nutrition (34 nutrients)
Calories1124 kcal
Protein52 g
Carbohydrates100 g
Fiber10 g
Sugars18 g
Total Fat60 g
Saturated Fat31 g
Monounsaturated Fat15 g
Polyunsaturated Fat7.5 g
Omega-30.5 g
Cholesterol334 mg
Sodium4006 mg
Potassium1081 mg
Calcium1707 mg
Iron8.6 mg
Magnesium132 mg
Phosphorus1190 mg
Zinc6.4 mg
Copper0.4 mg
Manganese1.5 mg
Vitamin D12 mcg
Vitamin C19 mg
Vitamin A1050 mcg
Vitamin E9.2 mg
Vitamin K25 mcg
Vitamin B61 mg
Vitamin B122.9 mcg
Thiamin (B1)0.9 mg
Riboflavin (B2)1.3 mg
Niacin (B3)9.6 mg
Folate50 mcg
Choline201 mg
Caffeine0 mg
Water221 g
As published
This recipe was extracted from Mrs. Seely's Cook Book: A Manual of French and American Cookery : with .. (1902) by Lida Seely, page 154. The excerpt below is the record exactly as published.
Golden Buok Heat one ^^g in a amali sauoepan. Add to it five ounces of soft American cheese broken in small bits, one level table- spoonf 111 of batter, one-third of a teaspoonful of salt, a level teaspoonful of mustard, a dash of cuyenne pepper, and five table- spoonfuls of milk. Toast five slices of bread
Cook this with the app: pantry check, scaling, and the assistant.