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Cheshire Cream
From Harper's cook book encyclopædia, 1902
Serves 2
Presented as published in 1902. 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
524Calories
4 gProtein
29 gCarbs
42 gFat
Full nutrition (34 nutrients)
Calories524 kcal
Protein3.5 g
Carbohydrates29 g
Fiber1.4 g
Sugars16 g
Total Fat42 g
Saturated Fat24 g
Monounsaturated Fat8.6 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol121 mg
Sodium761 mg
Potassium289 mg
Calcium96 mg
Iron0.8 mg
Magnesium23 mg
Phosphorus93 mg
Zinc0.4 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C28 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
Folate7.2 mcg
Choline8.6 mg
Caffeine0 mg
Water219 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Harper's cook book encyclopædia (1902), page 95. The excerpt below is the record exactly as published.
Cheshire Cream. — Put the thin rind of a small lemon into a break- fast-cupful of thick cream. Let it remain for an hour 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
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