Italian Cheese Loaf
From Our favorite recipes (Wilshire Ward LDS, 1957), 1957
Other cheeses may be used.
Presented as published in 1957. 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
6553Calories
34 gProtein
12 gCarbs
724 gFat
Full nutrition (34 nutrients)
Calories6553 kcal
Protein34 g
Carbohydrates12 g
Fiber0 g
Sugars0.6 g
Total Fat724 g
Saturated Fat449 g
Monounsaturated Fat207 g
Polyunsaturated Fat27 g
Omega-32.8 g
Cholesterol1930 mg
Sodium1668 mg
Potassium372 mg
Calcium1001 mg
Iron0.6 mg
Magnesium49 mg
Phosphorus777 mg
Zinc4.7 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A6095 mcg
Vitamin E20 mg
Vitamin K62 mcg
Vitamin B60.1 mg
Vitamin B122.7 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.6 mg
Niacin (B3)0.4 mg
Folate31 mcg
Choline175 mg
Caffeine0 mg
Water160 g
As published
This recipe was extracted from Our favorite recipes (Wilshire Ward LDS, 1957) (1957) by Maude Frances Smeath Weight, page 32. The excerpt below is the record exactly as published.
ITALIAN CHEESE LOAF 2 Pkg. Refrigerator 1 C. Parmesian Cheese Biscuits 4 C. Melted Butter
Cook this with the app: pantry check, scaling, and the assistant.