CHEESECAKE
From The Common sense recipe book, 1898
Presented as published in 1898. 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
4211Calories
38 gProtein
240 gCarbs
441 gFat
Full nutrition (34 nutrients)
Calories4211 kcal
Protein38 g
Carbohydrates240 g
Fiber0.1 g
Sugars203 g
Total Fat441 g
Saturated Fat196 g
Monounsaturated Fat74 g
Polyunsaturated Fat2.9 g
Omega-30.1 g
Cholesterol1788 mg
Sodium465 mg
Potassium1149 mg
Calcium675 mg
Iron2.8 mg
Magnesium78 mg
Phosphorus854 mg
Zinc4.1 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D3 mcg
Vitamin C0 mg
Vitamin A240 mcg
Vitamin E1.6 mg
Vitamin K23 mcg
Vitamin B60.5 mg
Vitamin B121.3 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.7 mg
Niacin (B3)0.7 mg
Folate71 mcg
Choline441 mg
Caffeine0 mg
Water678 g
As published
This recipe was extracted from The Common sense recipe book (1898) by Sarah Allen, page 92. The excerpt below is the record exactly as published.
CHEESECAKE: Beat three eggs very thoroughly, sifting in as you beat as much flour as will make them stiff, add three or four eggs more and beat aitogether; take one quart cream, put into it a quarter pound fresh, sweet butter and set it on the fire; when it begins to boil add it to the eggs and flour. Stir all well and let boil until it thickens. Season with cinnamon, salt and sugar
Cook this with the app: pantry check, scaling, and the assistant.