Toasted Cheese from Victoria

Name: Toasted Cheese from Victoria
Ingredients: half a pound of cheese; three tablespoonfuls of ale; a small glass of champagne

From A bachelors cupboard, 1906

Almost as good as that served at 'Ye Cheshire Cheese.'

Presented as published in 1906. 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

1145Calories

53 gProtein

12 gCarbs

77 gFat

Full nutrition (34 nutrients)

Calories1145 kcal

Protein53 g

Carbohydrates12 g

Fiber0 g

Sugars3 g

Total Fat77 g

Saturated Fat44 g

Monounsaturated Fat17 g

Polyunsaturated Fat2.7 g

Omega-30.3 g

Cholesterol227 mg

Sodium1497 mg

Potassium370 mg

Calcium1628 mg

Iron1 mg

Magnesium90 mg

Phosphorus1096 mg

Zinc8.6 mg

Copper0.1 mg

Manganese0.3 mg

Vitamin D0 mcg

Vitamin C0 mg

Vitamin A717 mcg

Vitamin E1.7 mg

Vitamin K6.4 mcg

Vitamin B60.3 mg

Vitamin B122.4 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)1.1 mg

Niacin (B3)0.9 mg

Folate58 mcg

Choline15 mg

Caffeine0 mg

Water329 g

As published

This recipe was extracted from A bachelors cupboard (1906) by A. Lyman Phillips, page 30. The excerpt below is the record exactly as published.

half a pound of cheese very fine, and add three tablespoonfuls of ale and a small glass of champagne

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