Toasted Cheese
From The Queen Cook Book: A Careful Compilation of Recipes and Practical ..., 1895
Best served immediately.
Presented as published in 1895. 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
1249Calories
64 gProtein
65 gCarbs
81 gFat
Full nutrition (30 nutrients)
Calories1249 kcal
Protein64 g
Carbohydrates65 g
Fiber2.8 g
Sugars7.2 g
Total Fat81 g
Saturated Fat45 g
Monounsaturated Fat18 g
Polyunsaturated Fat4.9 g
Omega-30.5 g
Cholesterol227 mg
Sodium2056 mg
Potassium315 mg
Calcium1857 mg
Iron4.4 mg
Magnesium93 mg
Phosphorus1174 mg
Zinc9.4 mg
Copper0.2 mg
Manganese0.8 mg
Vitamin A717 mcg
Vitamin E1.7 mg
Vitamin K5.4 mcg
Vitamin B60.3 mg
Vitamin B122.4 mcg
Thiamin (B1)0.7 mg
Riboflavin (B2)1.3 mg
Niacin (B3)5.8 mg
Folate48 mcg
Water126 g
As published
This recipe was extracted from The Queen Cook Book: A Careful Compilation of Recipes and Practical ... (1895) by William Hart Boyd, page 51. The excerpt below is the record exactly as published.
Toasted Cheese. One-half pound of rich cheese is enough for four slices of toast
Cook this with the app: pantry check, scaling, and the assistant.