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Golden Buck

Name: Golden Buck
Yield: 3 servings
Ingredients: 1 cup milk; 1/2 teaspoon salt; 2 cups grated cheese; 1/4 teaspoon mustard; 6 squares toast; 6 poached eggs; Dash of red pepper

From The Institute cook book, 1913

Serves 3

Presented as published in 1913. 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

681Calories

44 gProtein

42 gCarbs

37 gFat

Full nutrition (34 nutrients)

Calories681 kcal

Protein44 g

Carbohydrates42 g

Fiber1.6 g

Sugars7.4 g

Total Fat37 g

Saturated Fat18 g

Monounsaturated Fat9.8 g

Polyunsaturated Fat4 g

Omega-30.1 g

Cholesterol451 mg

Sodium2409 mg

Potassium493 mg

Calcium933 mg

Iron3.8 mg

Magnesium64 mg

Phosphorus847 mg

Zinc5.5 mg

Copper0.2 mg

Manganese0.3 mg

Vitamin D2.8 mcg

Vitamin C12 mg

Vitamin A371 mcg

Vitamin E1.6 mg

Vitamin K3.4 mcg

Vitamin B60.3 mg

Vitamin B122.3 mcg

Thiamin (B1)0.3 mg

Riboflavin (B2)1 mg

Niacin (B3)2.3 mg

Folate96 mcg

Choline268 mg

Caffeine0 mg

Water189 g

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from The Institute cook book (1913) by Helen Cramp, page 49. The excerpt below is the record exactly as published.

GOLDEN BUCK 1 cup milk 1/2 teaspoon salt 2 cups grated cheese Dash of red pepper 14 teaspoon mustard 6 squares toast 6 poached eggs

Cook this with the app: pantry check, scaling, and the assistant.