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Cheese Danieto
From The Landmarks club cook book, 1903
Serves 2
None
Presented as published in 1903. 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
249Calories
14 gProtein
8 gCarbs
19 gFat
Full nutrition (34 nutrients)
Calories249 kcal
Protein14 g
Carbohydrates8 g
Fiber4.4 g
Sugars1.5 g
Total Fat19 g
Saturated Fat10 g
Monounsaturated Fat4.1 g
Polyunsaturated Fat1.6 g
Omega-30.1 g
Cholesterol52 mg
Sodium352 mg
Potassium325 mg
Calcium400 mg
Iron2.7 mg
Magnesium36 mg
Phosphorus280 mg
Zinc2.5 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C0.1 mg
Vitamin A473 mcg
Vitamin E4 mg
Vitamin K11 mcg
Vitamin B60.3 mg
Vitamin B120.6 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.4 mg
Niacin (B3)1.3 mg
Folate17 mcg
Choline6.4 mg
Caffeine0 mg
Water21 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The Landmarks club cook book (1903) by The Landmarks club, Los Angeles, Calif., page 76. The excerpt below is the record exactly as published.
CHEESE DANIETO. Take the ripest of Sierra cheeses, work it with the blade of a knife to a smooth paste. Mix with enough olive oil to make the consistency of thick cream. Mix into it plenty of paprika
Cook this with the app: pantry check, scaling, and the assistant.