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Roasted Cheese
From Miss Parloa's kitchen companion, 1887
Serves 1
Good for luncheon or supper.
Presented as published in 1887. 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
1109Calories
57 gProtein
93 gCarbs
78 gFat
Full nutrition (34 nutrients)
Calories1109 kcal
Protein57 g
Carbohydrates93 g
Fiber4.6 g
Sugars11 g
Total Fat78 g
Saturated Fat26 g
Monounsaturated Fat14 g
Polyunsaturated Fat7 g
Omega-30.5 g
Cholesterol548 mg
Sodium2912 mg
Potassium473 mg
Calcium1251 mg
Iron8.3 mg
Magnesium103 mg
Phosphorus953 mg
Zinc7.3 mg
Copper0.4 mg
Manganese1.3 mg
Vitamin D2 mcg
Vitamin C0.6 mg
Vitamin A528 mcg
Vitamin E2.2 mg
Vitamin K3.6 mcg
Vitamin B60.4 mg
Vitamin B122.1 mcg
Thiamin (B1)1 mg
Riboflavin (B2)1.4 mg
Niacin (B3)8.9 mg
Folate76 mcg
Choline298 mg
Caffeine0 mg
Water187 g
As published
This recipe was extracted from Miss Parloa's kitchen companion (1887) by Maria Parloa, page 210. The excerpt below is the record exactly as published.
Roasted Cheese. This is excellent for the cheese course in a dinner, and is also a good dish for either luncheon or supper. It is made of half a dozen slices of bread, a quarter of a pound of cheese, two table-spoonfuls of butter, the yolks of two eggs, one teaspoonful of dry mustard, one-fifth of a teaspoonful of cayenne, and half a teaspoonful of salt. Break the cheese into bits. Put it into a niortar with the other ingredients (except the bread), and pound all to a smooth paste. Toast the bread, and after spreading it with this mixture, lay it in a pan and put into a hot oven for four minutes. Serve at once. Cheese Puffs. These are made of two table-spoonfuls of butter
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Cook this with the app: pantry check, scaling, and the assistant.