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Stewed Cheese Toast

Name: Stewed Cheese Toast
Yield: 1 servings
Ingredients: a quarter of an ounce of butter; the same of flour; half a pint of milk; the yolk of an egg

From Mrs. Roundell's Practical cookery book, 1898

Serves 1

Presented as published in 1898. 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

244Calories

15 gProtein

17 gCarbs

18 gFat

Full nutrition (34 nutrients)

Calories244 kcal

Protein15 g

Carbohydrates17 g

Fiber0 g

Sugars12 g

Total Fat18 g

Saturated Fat6.1 g

Monounsaturated Fat3.5 g

Polyunsaturated Fat1.2 g

Omega-30 g

Cholesterol232 mg

Sodium164 mg

Potassium446 mg

Calcium330 mg

Iron1.3 mg

Magnesium37 mg

Phosphorus354 mg

Zinc1.7 mg

Copper0 mg

Manganese0.1 mg

Vitamin D3.3 mcg

Vitamin C0 mg

Vitamin A158 mcg

Vitamin E0.6 mg

Vitamin K0.2 mcg

Vitamin B60.2 mg

Vitamin B121.8 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.6 mg

Niacin (B3)0.8 mg

Folate35 mcg

Choline190 mg

Caffeine0 mg

Water255 g

As published

This recipe was extracted from Mrs. Roundell's Practical cookery book (1898) by Roundell, Charles Mrs, page 362. The excerpt below is the record exactly as published.

Stewed Cheese Toast. — Make a roux in a saucepan of a quarter of an ounce of butter and the same of flour, stir it over a moderate fire, pour in by degrees half a pint of milk, and add enough grated dry Cheese to make the mixture like thick custard. Stir in the yolk of an egg

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