vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Cheshire Cream
From Cassell's dictionary of cookery, 1892
Serves 2
Probable cost: Is. 10d., exclusive of the sherry. Sufficient for a small supper-dish.
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
523Calories
4 gProtein
29 gCarbs
42 gFat
Full nutrition (33 nutrients)
Calories523 kcal
Protein3.5 g
Carbohydrates29 g
Fiber1.4 g
Sugars16 g
Total Fat42 g
Saturated Fat24 g
Monounsaturated Fat8.6 g
Polyunsaturated Fat0 g
Cholesterol121 mg
Sodium761 mg
Potassium286 mg
Calcium95 mg
Iron0.8 mg
Magnesium23 mg
Phosphorus92 mg
Zinc0.4 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C27 mg
Vitamin A0.5 mcg
Vitamin E0.1 mg
Vitamin K2.8 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)0.2 mg
Folate6.7 mcg
Choline8.4 mg
Caffeine0 mg
Water217 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 351. The excerpt below is the record exactly as published.
Cheshire Cream. — Put the thin rind of a small lemou into a breakfast-cupful of thick cream. Let it remain for an horn- or more, then take it out, and add a small tea-spoonful of lemon-juice, a dessert-spoonful of sugar, and a glass of sherry
Cook this with the app: pantry check, scaling, and the assistant.