vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Blackberry Cheese
From The Rural cook book, 1907
Serves 8
Should be firm enough to slice when turned out.
Presented as published in 1907. 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
245Calories
3 gProtein
64 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories245 kcal
Protein3.1 g
Carbohydrates64 g
Fiber11 g
Sugars71 g
Total Fat0.4 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium3.1 mg
Potassium438 mg
Calcium35 mg
Iron0.5 mg
Magnesium42 mg
Phosphorus53 mg
Zinc0.4 mg
Copper0.3 mg
Manganese1.6 mg
Vitamin D0 mcg
Vitamin C33 mg
Vitamin A3.4 mcg
Vitamin E0.1 mg
Vitamin K1 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.2 mg
Folate0 mcg
Choline5.8 mg
Caffeine0 mg
Water294 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from The Rural cook book (1907), page 94. The excerpt below is the record exactly as published.
Blackberry cheese is an old-fashioned but excellent recipe. Three pounds apples, peeled and cored; three pounds blackberries
Cook this with the app: pantry check, scaling, and the assistant.