Cheese Custards
From Tempting dishes for small incomes, 1891
Presented as published in 1891. 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
291Calories
17 gProtein
8 gCarbs
21 gFat
Full nutrition (30 nutrients)
Calories291 kcal
Protein17 g
Carbohydrates7.6 g
Sugars0 g
Total Fat21 g
Saturated Fat12 g
Monounsaturated Fat4.7 g
Polyunsaturated Fat0.7 g
Omega-30.1 g
Cholesterol65 mg
Sodium995 mg
Potassium119 mg
Calcium511 mg
Iron0.3 mg
Magnesium21 mg
Phosphorus368 mg
Zinc2.5 mg
Copper0 mg
Manganese0 mg
Vitamin A129 mcg
Vitamin E0.3 mg
Vitamin K1.3 mcg
Vitamin B60.1 mg
Vitamin B120.8 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0.1 mg
Folate3.4 mcg
Choline8 mg
Water22 g
As published
This recipe was extracted from Tempting dishes for small incomes (1891) by Harriet Anne de Salis, page 24. The excerpt below is the record exactly as published.
Cheese Custards. Take two ounces of grated cheese, three tea- spoonfuls of milk or cream, one egg well-beaten, a little cayenne and salt to taste
Cook this with the app: pantry check, scaling, and the assistant.