Melted Cheese
From Family meals and catering, 1935
Presented as published in 1935. 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
463Calories
26 gProtein
3 gCarbs
39 gFat
Full nutrition (29 nutrients)
Calories463 kcal
Protein26 g
Carbohydrates2.8 g
Sugars0.4 g
Total Fat39 g
Saturated Fat22 g
Monounsaturated Fat8.4 g
Polyunsaturated Fat1.3 g
Omega-30.1 g
Cholesterol113 mg
Sodium742 mg
Potassium87 mg
Calcium802 mg
Iron0.2 mg
Magnesium30 mg
Phosphorus519 mg
Zinc4.2 mg
Copper0 mg
Manganese0 mg
Vitamin A358 mcg
Vitamin E0.9 mg
Vitamin K2.7 mcg
Vitamin B60.1 mg
Vitamin B121.2 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.5 mg
Niacin (B3)0.1 mg
Folate24 mcg
Water42 g
As published
This recipe was extracted from Family meals and catering (1935) by British Medical Association, page 5. The excerpt below is the record exactly as published.
MELTED CHEESE 1. Shred 4 to 8 oz. cheese, and put it on pieces of toast very thickly
Cook this with the app: pantry check, scaling, and the assistant.