Cheese-Cake

Name: Cheese-Cake
Ingredients: the curd of three quarts of milk; a pound of currants; twelve ounces of sugar; a quarter of an ounce of cinnamon; the same of nutmeg; the peel of one lemon; the yolks of eight; whites of six eggs; a pint of scalded cream; a glass of brandy; a light thin puff-paste

From Books and My Food: With Literary Quotations and Original Recipes for Every .., 1904

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

6131Calories

155 gProtein

594 gCarbs

305 gFat

Full nutrition (35 nutrients)

Calories6131 kcal

Protein155 g

Carbohydrates594 g

Fiber12 g

Sugars490 g

Total Fat305 g

Saturated Fat152 g

Monounsaturated Fat55 g

Polyunsaturated Fat4.1 g

Omega-30.4 g

Cholesterol833 mg

Sodium1346 mg

Potassium6519 mg

Calcium4283 mg

Iron8.3 mg

Magnesium517 mg

Phosphorus3528 mg

Zinc15 mg

Copper0.7 mg

Manganese1.4 mg

Vitamin D28 mcg

Vitamin C950 mg

Vitamin A994 mcg

Vitamin E14 mg

Vitamin K11 mcg

Vitamin B62.4 mg

Vitamin B1216 mcg

Thiamin (B1)2.1 mg

Riboflavin (B2)5.7 mg

Niacin (B3)5.3 mg

Folate19 mcg

Choline530 mg

Caffeine0 mg

Alcohol74 g

Water3677 g

As published

This recipe was extracted from Books and My Food: With Literary Quotations and Original Recipes for Every .. (1904) by Elisabeth Luther Cary, page 39. The excerpt below is the record exactly as published.

cheese-cake." — Thackeray ("The Virginians"). M IX the curd of three quarts of milk, a pound of currants, twelve ounces of sugar, a quarter of an ounce of cinnamon, the same of nutmeg, the peel of one lemon, chopped to a paste, the yolks of eight and whites of six eggs, a pint of scalded cream and a glass of brandy. Put a light thin puflF- pas

Cook this with the app: pantry check, scaling, and the assistant.