vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Apple Cheese and Cream
From Cassell's dictionary of cookery, 1892
Serves 6
Sufficient for four or five persons. Time to boil: five minutes.
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
696Calories
2 gProtein
175 gCarbs
3 gFat
Full nutrition (34 nutrients)
Calories696 kcal
Protein2.4 g
Carbohydrates175 g
Fiber3.7 g
Sugars169 g
Total Fat2.8 g
Saturated Fat0.8 g
Monounsaturated Fat0.3 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol4.9 mg
Sodium20 mg
Potassium227 mg
Calcium84 mg
Iron0.3 mg
Magnesium15 mg
Phosphorus60 mg
Zinc0.3 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0.4 mcg
Vitamin C28 mg
Vitamin A17 mcg
Vitamin E0.3 mg
Vitamin K0.9 mcg
Vitamin B60.1 mg
Vitamin B120.2 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.2 mg
Folate2.2 mcg
Choline14 mg
Caffeine0 mg
Water261 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 142. The excerpt below is the record exactly as published.
Apple Cheese and Cream. — Stew to a thick pulp two pounds of apples, two pounds of sugar, a httle chopped lemon-rind, and one pint of water. Put it into a mould, and when cold, tm-n it out, and poiu- round it a Httle custard made of two cupfuls of new milk, the rind of a lemon, the yolk of an egg, and a tea- spoonful of ground rice
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