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Savoury Toasts
From Modern cookery, in all its branches, 1884
Serves 4
These toasts can be served in the cheese-course of a dinner.
Presented as published in 1884. 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
99Calories
7 gProtein
1 gCarbs
7 gFat
Full nutrition (34 nutrients)
Calories99 kcal
Protein7 g
Carbohydrates0.7 g
Fiber0 g
Sugars0 g
Total Fat7.4 g
Saturated Fat3.6 g
Monounsaturated Fat2.5 g
Polyunsaturated Fat0.5 g
Omega-30 g
Cholesterol23 mg
Sodium326 mg
Potassium59 mg
Calcium147 mg
Iron0.2 mg
Magnesium7.8 mg
Phosphorus112 mg
Zinc0.8 mg
Copper0 mg
Manganese0 mg
Vitamin D0.1 mcg
Vitamin C0 mg
Vitamin A38 mcg
Vitamin E0.1 mg
Vitamin K0.3 mcg
Vitamin B60.1 mg
Vitamin B120.3 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.6 mg
Folate2.1 mcg
Choline12 mg
Caffeine0 mg
Water13 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Modern cookery, in all its branches (1884) by Eliza Acton, page 348. The excerpt below is the record exactly as published.
SAVOURY TOASTS. Cut some slices of bread free from crust, about half an inch thick, and two inches and a half square ; butter the tops thickly, spread a little mustard on them, and then cover them with a deep layer of grated cheese and of ham seasoned rather highly with cayenne ; fry them in good butter, but do not turn them in the pan ; lift them out, and place them in a Dutch oven for three or minutes to dissolve the cheese : serve them very hot. To 4 tablespoonsful of grated English cheese, an equal portion of very finely minced, or grated ham ; but of Parmesan, or Gruyfere, 6 tablespoonsful. Seasoning of mustard and cayenne
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