vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Toast with Cheese
From The household cook book, 1902
Serves 1
A nice dish for breakfast or tea.
Presented as published in 1902. 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
801Calories
57 gProtein
27 gCarbs
51 gFat
Full nutrition (34 nutrients)
Calories801 kcal
Protein57 g
Carbohydrates27 g
Fiber0 g
Sugars12 g
Total Fat51 g
Saturated Fat27 g
Monounsaturated Fat13 g
Polyunsaturated Fat3.6 g
Omega-30.2 g
Cholesterol507 mg
Sodium2363 mg
Potassium727 mg
Calcium1431 mg
Iron2.3 mg
Magnesium83 mg
Phosphorus1215 mg
Zinc7.6 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D4.3 mcg
Vitamin C0 mg
Vitamin A515 mcg
Vitamin E1.8 mg
Vitamin K2.4 mcg
Vitamin B60.4 mg
Vitamin B123.8 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)1.2 mg
Niacin (B3)0.4 mg
Folate54 mcg
Choline355 mg
Caffeine0 mg
Water319 g
As published
This recipe was extracted from The household cook book (1902) by Smiley, James B[ethuel],, page 154. The excerpt below is the record exactly as published.
TOAST WITH CHEESE.— In 1 cup of milk stir 1 cup of grated cheese, and boil until the cheese softens in the milk; then add 2well= beaten eggs
Cook this with the app: pantry check, scaling, and the assistant.