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Nut and Cheese Roast

Name: Nut and Cheese Roast
Yield: 4 servings
Ingredients: 1 Cup of Grated Cheese; 1 Cup of Chopped English Walnuts; 1 Cup of Bread Crumbs; 2 Tablespoons of Chopped Onion; 1 Tablespoon of Butter; Juice of Half a Lemon; Salt and Pepper

From The bride's cook book, 1915

Serves 4

Presented as published in 1915. 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

17 gProtein

28 gCarbs

34 gFat

Full nutrition (34 nutrients)

Calories463 kcal

Protein17 g

Carbohydrates28 g

Fiber2.9 g

Sugars2 g

Total Fat34 g

Saturated Fat6.9 g

Monounsaturated Fat5.2 g

Polyunsaturated Fat16 g

Omega-30 g

Cholesterol34 mg

Sodium731 mg

Potassium258 mg

Calcium347 mg

Iron2.2 mg

Magnesium67 mg

Phosphorus352 mg

Zinc2.6 mg

Copper0.5 mg

Manganese1.2 mg

Vitamin D0 mcg

Vitamin C5 mg

Vitamin A69 mcg

Vitamin E0.2 mg

Vitamin K2.8 mcg

Vitamin B60.3 mg

Vitamin B120.5 mcg

Thiamin (B1)0.3 mg

Riboflavin (B2)0.2 mg

Niacin (B3)2.2 mg

Folate34 mcg

Choline8.9 mg

Caffeine0 mg

Water26 g

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from The bride's cook book (1915) by Edgar William Briggs, page 78. The excerpt below is the record exactly as published.

NUT AND CHEESE ROAST 1 Cup of Grated Cheese 1 Cup of Chopped English Walnuts 1 Cup of Bread Crumbs 2 Tablespoons of Chopped Onion 1 Tablespoon of Butter Juice of Half a Lemon Salt and Pepper

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