Toasted Cheese Custard

Name: Toasted Cheese Custard
Ingredients: 6 slices toasted bread; Scald milk; beaten eggs; the cheese (grated); the seasonings; soda

From The practical cookbook, 1917

Presented as published in 1917. 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

1217Calories

60 gProtein

113 gCarbs

58 gFat

Full nutrition (34 nutrients)

Calories1217 kcal

Protein60 g

Carbohydrates113 g

Fiber5.2 g

Sugars24 g

Total Fat58 g

Saturated Fat28 g

Monounsaturated Fat14 g

Polyunsaturated Fat7.1 g

Omega-30.2 g

Cholesterol502 mg

Sodium3310 mg

Potassium816 mg

Calcium1272 mg

Iron7.9 mg

Magnesium114 mg

Phosphorus1085 mg

Zinc7.2 mg

Copper0.4 mg

Manganese0.8 mg

Vitamin D4.3 mcg

Vitamin C0 mg

Vitamin A552 mcg

Vitamin E2.3 mg

Vitamin K8.8 mcg

Vitamin B60.5 mg

Vitamin B123.3 mcg

Thiamin (B1)1 mg

Riboflavin (B2)1.8 mg

Niacin (B3)7.5 mg

Folate255 mcg

Choline366 mg

Caffeine0 mg

Water382 g

As published

This recipe was extracted from The practical cookbook (1917) by Margaret W. Howard, page 29. The excerpt below is the record exactly as published.

Toasted cheese custard. Additional ingredient: 6 slices toasted bread. Scald milk and pour slowly onto the beaten eggs ; then add the cheese (grated), the seasonings, and soda

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