Estimated Nutrition (whole recipe, rough)
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Cheese | 1 oz (28g) cheddar | 113 |
| Butter | 1 tbsp (14g) | 102 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- one tablespoonful of butter
- two tablespoonfuls of grated cheese
- a teaspoonful of vinegar
- salt
- pepper
- mustard
Directions
No. 1. Cut American cheese in slices one-eighth of an inch thick, or about the same thickness as the bread. Sprinkle it with salt, and have the bread well buttered.
No. 2. Cut Gruyere cheese in thin slices. Lay it on the bread, sprinkle it with salt and pepper; then add French mustard.
No. 3. Grate any cheese. Rub it to a paste with butter, and spread the bread; dust with salt and pepper. Cut into strips and serve with salad.
No. 4. Mock Crab. Rub to a smooth paste one tablespoonful of butter, two tablespoonfuls of grated cheese, a saltspoonful each of salt, paprica, and dry mustard, a little anchovy paste, and a teaspoonful of vinegar. Spread between thin slices of dry toast.