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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
81Calories
3 gProtein
15 gCarbs
1 gFat
Full nutrition (24 nutrients)
Calories81 kcal
Protein2.8 g
Carbohydrates15 g
Fiber0.7 g
Sugars1.6 g
Total Fat1.1 g
Saturated Fat0.2 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.6 g
Omega-30.1 g
Sodium143 mg
Potassium35 mg
Calcium63 mg
Iron1 mg
Magnesium8.1 mg
Phosphorus34 mg
Zinc0.3 mg
Copper0 mg
Manganese0.2 mg
Vitamin B60 mg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.4 mg
Water11 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.