vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Cheese, Cream
From Cassell's dictionary of cookery, 1892
Serves 4
Turn twice a day.
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
402Calories
2 gProtein
4 gCarbs
42 gFat
Full nutrition (33 nutrients)
Calories402 kcal
Protein2.4 g
Carbohydrates4.5 g
Fiber0 g
Sugars0 g
Total Fat42 g
Saturated Fat24 g
Monounsaturated Fat8.6 g
Polyunsaturated Fat0 g
Cholesterol121 mg
Sodium607 mg
Potassium114 mg
Calcium72 mg
Iron0 mg
Magnesium7 mg
Phosphorus67 mg
Zinc0.3 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K2.8 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate0 mcg
Choline0 mg
Caffeine0 mg
Water68 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 335. The excerpt below is the record exactly as published.
Cheese, Cream.— Take some thick cream and tie it in a wet cloth. Stir a tea-spoonful of salt
Cook this with the app: pantry check, scaling, and the assistant.