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Gruyere Cheese Sandwiches
From Mrs. Roundell's Practical cookery book, 1898
Serves 2
Presented as published in 1898. 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
565Calories
36 gProtein
17 gCarbs
39 gFat
Full nutrition (33 nutrients)
Calories565 kcal
Protein36 g
Carbohydrates17 g
Fiber1 g
Sugars1.7 g
Total Fat39 g
Saturated Fat22 g
Monounsaturated Fat9.3 g
Polyunsaturated Fat2 g
Omega-30.2 g
Cholesterol113 mg
Sodium458 mg
Potassium134 mg
Calcium1153 mg
Iron1.3 mg
Magnesium53 mg
Phosphorus742 mg
Zinc5.6 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A356 mcg
Vitamin E0.8 mg
Vitamin K1.8 mcg
Vitamin B60.1 mg
Vitamin B123.7 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.4 mg
Niacin (B3)1.5 mg
Folate12 mcg
Choline17 mg
Water63 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Mrs. Roundell's Practical cookery book (1898) by Roundell, Charles Mrs, page 268. The excerpt below is the record exactly as published.
Gruyere Cheese Sandwiches. — Spread the slices of bread and butter with a little French mustard, cover them thickly with freshly-grated Gruyere cheese. Dust with white pepper and a little cayenne
Cook this with the app: pantry check, scaling, and the assistant.