Cheese of Soya Beans
From Gancel's culinary encyclopedia of modern cooking, 1920
The cheese is made and with age it is better.
Presented as published in 1920. 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
830Calories
68 gProtein
56 gCarbs
37 gFat
Full nutrition (33 nutrients)
Calories830 kcal
Protein68 g
Carbohydrates56 g
Fiber17 g
Sugars14 g
Total Fat37 g
Saturated Fat5.4 g
Monounsaturated Fat8.2 g
Polyunsaturated Fat21 g
Cholesterol0 mg
Sodium3.7 mg
Potassium3348 mg
Calcium515 mg
Iron29 mg
Magnesium521 mg
Phosphorus1309 mg
Zinc9.1 mg
Copper3.1 mg
Manganese4.7 mg
Vitamin D0 mcg
Vitamin C11 mg
Vitamin A1.9 mcg
Vitamin E1.6 mg
Vitamin K87 mcg
Vitamin B60.7 mg
Vitamin B120 mcg
Thiamin (B1)1.6 mg
Riboflavin (B2)1.6 mg
Niacin (B3)3 mg
Folate698 mcg
Choline216 mg
Caffeine0 mg
Water16 g
As published
This recipe was extracted from Gancel's culinary encyclopedia of modern cooking (1920) by J. Gancel, page 86. The excerpt below is the record exactly as published.
CHEESE OF SOYA BEANS) Put fresh soya beans in water without salt. When they are nearly cooked reduce the amount of water, then cook until tender. Pour in earthen jar, let stand until they form a jelly. Warm over again. Take off the liquid and strain, then add the liquid which is very rich, and a little milk or butter to make the ferment¬ ation.
Cook this with the app: pantry check, scaling, and the assistant.