Cheese Cake
From Rare old receipts, 1906
Entirely from simple ingredients.
Presented as published in 1906. 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
2293Calories
47 gProtein
20 gCarbs
195 gFat
Full nutrition (35 nutrients)
Calories2293 kcal
Protein47 g
Carbohydrates20 g
Fiber0 g
Sugars1.1 g
Total Fat195 g
Saturated Fat105 g
Monounsaturated Fat45 g
Polyunsaturated Fat5.7 g
Omega-30.1 g
Cholesterol1598 mg
Sodium524 mg
Potassium870 mg
Calcium455 mg
Iron5.3 mg
Magnesium64 mg
Phosphorus865 mg
Zinc5 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin D6 mcg
Vitamin C0 mg
Vitamin A480 mcg
Vitamin E3.2 mg
Vitamin K12 mcg
Vitamin B60.7 mg
Vitamin B122.7 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)1.4 mg
Niacin (B3)0.5 mg
Folate141 mcg
Choline882 mg
Caffeine0 mg
Alcohol37 g
Water575 g
As published
This recipe was extracted from Rare old receipts (1906) by Jacqueline Harrison Smith, page 5. The excerpt below is the record exactly as published.
CHEESE CAKE. Entirely From Simple Ingredients. Contributed by Mr. Charles H. A. Esling, Stuttgart, Germany. Two ladles full of cottage" cheese. Mash the cheese fine with a spoon, six eggs, beat the whites and yolks separately, mix the yolks in first and then the whites, one pint of cream or a little less, half a nutmeg or a little more, cinnamon to suit taste, but enough to make the mixture rather brown, sugar to taste, brandy, a good quantity. Say about half a teacupful
Cook this with the app: pantry check, scaling, and the assistant.