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Buttermilk Cheese
From Vegetarian Cook Book, 1904
Serves 4
Presented as published in 1904. 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
304Calories
16 gProtein
24 gCarbs
16 gFat
Full nutrition (34 nutrients)
Calories304 kcal
Protein16 g
Carbohydrates24 g
Fiber0 g
Sugars24 g
Total Fat16 g
Saturated Fat9.3 g
Monounsaturated Fat4 g
Polyunsaturated Fat1 g
Omega-30 g
Cholesterol54 mg
Sodium512 mg
Potassium666 mg
Calcium561 mg
Iron0.2 mg
Magnesium49 mg
Phosphorus415 mg
Zinc1.9 mg
Copper0.1 mg
Manganese0 mg
Vitamin D6.3 mcg
Vitamin C3 mg
Vitamin A229 mcg
Vitamin E0.4 mg
Vitamin K1.5 mcg
Vitamin B60.2 mg
Vitamin B122.2 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.8 mg
Niacin (B3)0.4 mg
Folate26 mcg
Choline72 mg
Caffeine0 mg
Water436 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Vegetarian Cook Book (1904) by E. G. Fulton, Edward Fulton, page 73. The excerpt below is the record exactly as published.
BUTTEEMILK CHEESE Buttermilk, 2 quarts. Lemon juice, 2 tablespoons
Cook this with the app: pantry check, scaling, and the assistant.