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Boiled Cheese
From Cookery and housekeeping, 1882
Serves 2
The cups used must be of the smallest size made.
Presented as published in 1882. 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
492Calories
17 gProtein
12 gCarbs
43 gFat
Full nutrition (34 nutrients)
Calories492 kcal
Protein17 g
Carbohydrates12 g
Fiber3.2 g
Sugars0.4 g
Total Fat43 g
Saturated Fat24 g
Monounsaturated Fat11 g
Polyunsaturated Fat1.1 g
Omega-30.1 g
Cholesterol122 mg
Sodium5295 mg
Potassium283 mg
Calcium497 mg
Iron1.4 mg
Magnesium41 mg
Phosphorus324 mg
Zinc2.4 mg
Copper0.2 mg
Manganese1.6 mg
Vitamin D0.4 mcg
Vitamin C0 mg
Vitamin A195 mcg
Vitamin E0.6 mg
Vitamin K23 mcg
Vitamin B60.1 mg
Vitamin B120.7 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.3 mg
Niacin (B3)0.5 mg
Folate17 mcg
Choline15 mg
Caffeine0 mg
Water60 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Cookery and housekeeping (1882) by Reeve, Henry Mrs., page 104. The excerpt below is the record exactly as published.
Boiled Cheese. \ lb. mild cheese, Cheshire or other ; I gill cream ; A bit of bacon the size of a walnut ; A little pepper, and a very little salt
Cook this with the app: pantry check, scaling, and the assistant.