vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Cheese Cake
From The Institute cook book, 1913
Serves 1
Presented as published in 1913. 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
732Calories
23 gProtein
121 gCarbs
18 gFat
Full nutrition (34 nutrients)
Calories732 kcal
Protein23 g
Carbohydrates121 g
Fiber0.1 g
Sugars113 g
Total Fat18 g
Saturated Fat8 g
Monounsaturated Fat5.5 g
Polyunsaturated Fat2.2 g
Omega-30.1 g
Cholesterol404 mg
Sodium317 mg
Potassium536 mg
Calcium383 mg
Iron1.9 mg
Magnesium44 mg
Phosphorus482 mg
Zinc2.5 mg
Copper0.1 mg
Manganese0 mg
Vitamin D4.3 mcg
Vitamin C0 mg
Vitamin A255 mcg
Vitamin E1.2 mg
Vitamin K0.3 mcg
Vitamin B60.3 mg
Vitamin B122.3 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.9 mg
Niacin (B3)0.4 mg
Folate50 mcg
Choline337 mg
Caffeine0 mg
Water312 g
As published
This recipe was extracted from The Institute cook book (1913) by Helen Cramp, page 125. The excerpt below is the record exactly as published.
CHEESE CAKE 1 cup milk 1 tablespoon cornstarch Pinch of salt 2 eggs % cup sugar 1 cake cottage cheese
Cook this with the app: pantry check, scaling, and the assistant.