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Citron Cheese-Cakes (1)
From The encyclopædia of practical cookery, 1890
Serves 6
Presented as published in 1890. 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
376Calories
6 gProtein
9 gCarbs
35 gFat
Full nutrition (34 nutrients)
Calories376 kcal
Protein6.3 g
Carbohydrates8.8 g
Fiber1.3 g
Sugars0.7 g
Total Fat35 g
Saturated Fat17 g
Monounsaturated Fat9.9 g
Polyunsaturated Fat1.8 g
Omega-30 g
Cholesterol143 mg
Sodium88 mg
Potassium178 mg
Calcium102 mg
Iron0.9 mg
Magnesium34 mg
Phosphorus137 mg
Zinc0.7 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D0.3 mcg
Vitamin C0 mg
Vitamin A27 mcg
Vitamin E2.6 mg
Vitamin K1.9 mcg
Vitamin B60.1 mg
Vitamin B120.2 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0.6 mg
Folate17 mcg
Choline54 mg
Caffeine0 mg
Water61 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 370. The excerpt below is the record exactly as published.
Citron Cheese-Cakes. — (1) Put lpintof cream into a saucepan, place it over the fire until boiling, then move it off and let it get cold. Beat two eggs well, stir them into the cream, place over the fire again, and boil for five or ten minutes until the eggs are thickly curdled. Blanch 2oz. of sweet almonds, put them in a mortar and pound them well, adding occasionally a few drops of orange-flower or rose-water to prevent them oiling ; cut 2oz. of green Citron-peel into thin shreds, and chop up two or three Naples biscuits. Mix all the ingredients with the curds, and sweeten to taste with caster sugar
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