vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Cottage Cheese Cake, English
From San Rafael cook book, 1906, 1906
Serves 3
Presented as published in 1906. 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
638Calories
28 gProtein
84 gCarbs
24 gFat
Full nutrition (34 nutrients)
Calories638 kcal
Protein28 g
Carbohydrates84 g
Fiber4.7 g
Sugars71 g
Total Fat24 g
Saturated Fat12 g
Monounsaturated Fat6 g
Polyunsaturated Fat1.4 g
Omega-30 g
Cholesterol306 mg
Sodium985 mg
Potassium751 mg
Calcium285 mg
Iron2.6 mg
Magnesium46 mg
Phosphorus426 mg
Zinc2.1 mg
Copper0.3 mg
Manganese0.2 mg
Vitamin D1.3 mcg
Vitamin C41 mg
Vitamin A211 mcg
Vitamin E1 mg
Vitamin K2.7 mcg
Vitamin B60.4 mg
Vitamin B121.2 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.7 mg
Niacin (B3)1.1 mg
Folate57 mcg
Choline204 mg
Caffeine0 mg
Water244 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from San Rafael cook book, 1906 (1906) by Katherine Golden Bitting Collection on Gastronomy (Library of Congress), page 83. The excerpt below is the record exactly as published.
COTTAGE CHEESE CAKE, ENGLISH— Mrs.Fronmuller. 2 cups cottage cheese, 4 eggs, 14 cup thick cream, % cup sugar, 1 cup dried currants, % cup candied peel, % teaspoon salt, juice and grated rind of 1 large lemon
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