vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Cheesecakes, Potato
From Cassell's dictionary of cookery, 1892
Serves 1
Sufficient for a dozen and a half cheesecakes.
Presented as published in 1892. 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
874Calories
17 gProtein
59 gCarbs
67 gFat
Full nutrition (34 nutrients)
Calories874 kcal
Protein17 g
Carbohydrates59 g
Fiber7.4 g
Sugars31 g
Total Fat67 g
Saturated Fat37 g
Monounsaturated Fat3.7 g
Polyunsaturated Fat4.4 g
Omega-30 g
Cholesterol542 mg
Sodium151 mg
Potassium776 mg
Calcium118 mg
Iron3.7 mg
Magnesium48 mg
Phosphorus278 mg
Zinc1.7 mg
Copper0.2 mg
Manganese0.2 mg
Vitamin D2 mcg
Vitamin C123 mg
Vitamin A162 mcg
Vitamin E1.4 mg
Vitamin K2 mcg
Vitamin B60.6 mg
Vitamin B120.9 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.5 mg
Niacin (B3)1.2 mg
Folate82 mcg
Choline314 mg
Caffeine0 mg
Water322 g
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 343. The excerpt below is the record exactly as published.
Cheesecakes, Potato.— Grate the thin rind of two lemons, then pound them well with two table-spoonfuls of finely-sifted sugar, and three ounces of potato which has been boiled until it has become floury. Stir a couple of ounces of clarified butter in with the mixture, and when smooth add the yolks of two and the white of one egg
Cook this with the app: pantry check, scaling, and the assistant.