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Ale with Cheese
From Cassell's dictionary of cookery, 1892
Serves 2
Time to prepare, fifteen minutes. Probable cost, 6d. Sufficient for three or four persons.
Presented as published in 1892. 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
248Calories
13 gProtein
4 gCarbs
19 gFat
Full nutrition (34 nutrients)
Calories248 kcal
Protein13 g
Carbohydrates3.6 g
Fiber0.1 g
Sugars2.3 g
Total Fat19 g
Saturated Fat11 g
Monounsaturated Fat4.3 g
Polyunsaturated Fat0.7 g
Omega-30.1 g
Cholesterol57 mg
Sodium401 mg
Potassium56 mg
Calcium404 mg
Iron0.1 mg
Magnesium18 mg
Phosphorus267 mg
Zinc2.1 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A179 mcg
Vitamin E0.4 mg
Vitamin K1.4 mcg
Vitamin B60.1 mg
Vitamin B120.6 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.3 mg
Niacin (B3)0.2 mg
Folate14 mcg
Choline1.3 mg
Caffeine0 mg
Water34 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 122. The excerpt below is the record exactly as published.
le, with Cheese. — Crumble about a quarter of a pound of Cheshire or Gloucester cheese, and put it into a saucepan with a small tea-spoonful of sugar, another of mustard, and enough ale to cover it
Cook this with the app: pantry check, scaling, and the assistant.