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Golden Buck
From The encyclopædia of practical cookery, 1890
Serves 6
This is an American favorite.
Presented as published in 1890. 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
608Calories
35 gProtein
17 gCarbs
44 gFat
Full nutrition (34 nutrients)
Calories608 kcal
Protein35 g
Carbohydrates17 g
Fiber0.7 g
Sugars2.1 g
Total Fat44 g
Saturated Fat24 g
Monounsaturated Fat10 g
Polyunsaturated Fat2.8 g
Omega-30.1 g
Cholesterol300 mg
Sodium947 mg
Potassium190 mg
Calcium860 mg
Iron1.9 mg
Magnesium43 mg
Phosphorus645 mg
Zinc5 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D1 mcg
Vitamin C0 mg
Vitamin A438 mcg
Vitamin E1.4 mg
Vitamin K3.7 mcg
Vitamin B60.2 mg
Vitamin B121.7 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.8 mg
Niacin (B3)1.1 mg
Folate74 mcg
Choline151 mg
Caffeine0 mg
Water89 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 265. The excerpt below is the record exactly as published.
Golden Buck. — This is an American favourite. Cut up into 'small pieces about lib. of Cheese (American for preference), put them in a saucepan, sprinkle over a little pepper, pour over f tumblerful of ale or beer, and stir over the fire, using a wooden spoon, until the whole is quite melted, which should not take longer than a couple of minutes. Arrange six pieces of hot toast on a dish, pour over the preparation, place a poached egg on the top of each, garnish with small sprigs of fried parsley
Cook this with the app: pantry check, scaling, and the assistant.