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Cheese, Bath Cream
From Cassell's dictionary of cookery, 1892
Serves 16
No salt or coloring required.
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
146Calories
8 gProtein
11 gCarbs
8 gFat
Full nutrition (34 nutrients)
Calories146 kcal
Protein8 g
Carbohydrates11 g
Fiber0 g
Sugars12 g
Total Fat7.8 g
Saturated Fat4.5 g
Monounsaturated Fat1.7 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol29 mg
Sodium96 mg
Potassium367 mg
Calcium303 mg
Iron0 mg
Magnesium30 mg
Phosphorus246 mg
Zinc1 mg
Copper0 mg
Manganese0 mg
Vitamin D2.3 mcg
Vitamin C0 mg
Vitamin A78 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B121.3 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.3 mg
Niacin (B3)0.3 mg
Folate0 mcg
Choline43 mg
Caffeine0 mg
Water333 g
Estimated from matched ingredients across 16 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 334. The excerpt below is the record exactly as published.
Cheese, Bath Cream.— Put a gallon of nev.' milk and two quarts of cold spring water into the cheese-tub, Avith sufficient rennet to turn it
Cook this with the app: pantry check, scaling, and the assistant.