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Swiss Paste

Name: Swiss Paste
Yield: 4 servings
Ingredients: 15 cents grated cheese; y2 tsp. paprika; 1 tbsp. melted butter; % tbsp. chopped parsley; 1 tbsp. olive oil; 1 tbsp. Worcestershire Sauce; Pinch of salt; J4 clove garlic

From Delicacies, 1929

Serves 4

— Mrs. Frank Bens.

Presented as published in 1929. 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

423Calories

28 gProtein

13 gCarbs

29 gFat

Full nutrition (34 nutrients)

Calories423 kcal

Protein28 g

Carbohydrates13 g

Fiber0.1 g

Sugars0.5 g

Total Fat29 g

Saturated Fat17 g

Monounsaturated Fat9.1 g

Polyunsaturated Fat1.6 g

Omega-30.1 g

Cholesterol89 mg

Sodium1693 mg

Potassium211 mg

Calcium834 mg

Iron0.7 mg

Magnesium34 mg

Phosphorus598 mg

Zinc4.1 mg

Copper0 mg

Manganese0.1 mg

Vitamin D0 mcg

Vitamin C0.5 mg

Vitamin A244 mcg

Vitamin E0.6 mg

Vitamin K2.1 mcg

Vitamin B60.1 mg

Vitamin B121.3 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0.3 mg

Niacin (B3)0.1 mg

Folate6.2 mcg

Choline14 mg

Caffeine0 mg

Water25 g

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from Delicacies (1929) by Thursday Club (San Diego, Calif.), page 33. The excerpt below is the record exactly as published.

Swiss Paste 15 cents grated cheese y2 tsp. paprika 1 tbsp. melted butter % tbsp. chopped parsley 1 tbsp. olive oil 1 tbsp. Worcestershire Pinch of salt Sauce J4 clove garlic

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