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Toasted Cheese
From The Pattern cook-book, 1890
Serves 1
Makes a nice luncheon dish.
Presented as published in 1890. 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
102Calories
6 gProtein
1 gCarbs
9 gFat
Full nutrition (29 nutrients)
Calories102 kcal
Protein5.8 g
Carbohydrates0.6 g
Sugars0.1 g
Total Fat8.5 g
Saturated Fat4.8 g
Monounsaturated Fat1.9 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol25 mg
Sodium164 mg
Potassium19 mg
Calcium177 mg
Iron0 mg
Magnesium6.7 mg
Phosphorus115 mg
Zinc0.9 mg
Copper0 mg
Manganese0 mg
Vitamin A79 mcg
Vitamin E0.2 mg
Vitamin K0.6 mcg
Vitamin B60 mg
Vitamin B120.3 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0 mg
Folate5.3 mcg
Water9.2 g
As published
This recipe was extracted from The Pattern cook-book (1890) by Butterick Publishing Company, page 138. The excerpt below is the record exactly as published.
TOASTED CHEESE. Cut the cheese in slices a-quarter of an inch thick
Cook this with the app: pantry check, scaling, and the assistant.