vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Artificial Cheese
From The encyclopædia of practical cookery, 1890
Serves 7
Presented as published in 1890. 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
673Calories
15 gProtein
19 gCarbs
59 gFat
Full nutrition (34 nutrients)
Calories673 kcal
Protein15 g
Carbohydrates19 g
Fiber0.3 g
Sugars14 g
Total Fat59 g
Saturated Fat33 g
Monounsaturated Fat13 g
Polyunsaturated Fat0.9 g
Omega-30 g
Cholesterol278 mg
Sodium174 mg
Potassium591 mg
Calcium446 mg
Iron0.6 mg
Magnesium46 mg
Phosphorus416 mg
Zinc1.9 mg
Copper0 mg
Manganese0.1 mg
Vitamin D3.2 mcg
Vitamin C0.1 mg
Vitamin A135 mcg
Vitamin E0.4 mg
Vitamin K3.4 mcg
Vitamin B60.3 mg
Vitamin B121.8 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.5 mg
Niacin (B3)0.4 mg
Folate14 mcg
Choline134 mg
Caffeine0 mg
Water353 g
Estimated from matched ingredients across 7 servings.
As published
This recipe was extracted from The encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 243. The excerpt below is the record exactly as published.
Artificial Cheese. — (1) Boil together 2qts. of milk and lqt. of cream, with a moderate quantity of powdered nutmeg, mace, and cinnamon. Beat four eggs, pi$4 them in the milk with 4 table-spoonfuls of the best white vinegar, and con- tinue boiling until it comes to a curd ; then turn the mixture into a Cheese-cloth, tie it up, and let it hang for six or eight hours to drain. Take the Cheese out of the cloth, flavour it with a few drops of essence of rose-water, and sweeten to taste with caster sugar
Cook this with the app: pantry check, scaling, and the assistant.