Cheese Relish
From The National home cook book, 1900
Presented as published in 1900. 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
530Calories
36 gProtein
20 gCarbs
38 gFat
Full nutrition (34 nutrients)
Calories530 kcal
Protein36 g
Carbohydrates20 g
Fiber0.1 g
Sugars3.3 g
Total Fat38 g
Saturated Fat19 g
Monounsaturated Fat7.8 g
Polyunsaturated Fat1.5 g
Omega-30.1 g
Cholesterol116 mg
Sodium2131 mg
Potassium230 mg
Calcium1077 mg
Iron0.6 mg
Magnesium43 mg
Phosphorus773 mg
Zinc5.3 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C0.6 mg
Vitamin A277 mcg
Vitamin E0.6 mg
Vitamin K2.1 mcg
Vitamin B60.1 mg
Vitamin B121.6 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.4 mg
Niacin (B3)0.1 mg
Folate8 mcg
Choline18 mg
Caffeine0 mg
Water31 g
As published
This recipe was extracted from The National home cook book (1900), page 26. The excerpt below is the record exactly as published.
CHEESE RELISH—One cup of grated cheese, one heap- ae ing teaspoon of butter, cream cheese and butter, roll in balls the size of a walnut, make a thimble shaped hole in the top of each ball and fill in with a teaspoonful of any nice fruit jelly
Cook this with the app: pantry check, scaling, and the assistant.