vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Cheese Dish
From The Ideal cook book, 1899
Serves 4
Presented as published in 1899. 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
171Calories
11 gProtein
2 gCarbs
16 gFat
Full nutrition (33 nutrients)
Calories171 kcal
Protein11 g
Carbohydrates1.8 g
Fiber0 g
Sugars0 g
Total Fat16 g
Saturated Fat7.9 g
Monounsaturated Fat2.9 g
Polyunsaturated Fat0 g
Cholesterol51 mg
Sodium355 mg
Potassium75 mg
Calcium343 mg
Iron0 mg
Magnesium17 mg
Phosphorus225 mg
Zinc1.7 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0.6 mcg
Choline0.5 mg
Caffeine0 mg
Water30 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The Ideal cook book (1899) by Anne Clarke, page 141. The excerpt below is the record exactly as published.
Cheese Dish.—Ingredients—¥ Ib. of good fresh cheese. We mean not very old, or “much wee I cup of sweet milk, 4% ofatea- ~ spoonful of dry mustard. A little pepper and salt, tablespoonful of — butte
Cook this with the app: pantry check, scaling, and the assistant.