vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Cream Cheesecakes
From Vegetarian cookery, 1891
Serves 3
Presented as published in 1891. 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
930Calories
17 gProtein
72 gCarbs
66 gFat
Full nutrition (34 nutrients)
Calories930 kcal
Protein17 g
Carbohydrates72 g
Fiber0.9 g
Sugars58 g
Total Fat66 g
Saturated Fat35 g
Monounsaturated Fat15 g
Polyunsaturated Fat2 g
Omega-30 g
Cholesterol533 mg
Sodium176 mg
Potassium458 mg
Calcium182 mg
Iron2.6 mg
Magnesium33 mg
Phosphorus315 mg
Zinc1.8 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D2 mcg
Vitamin C86 mg
Vitamin A165 mcg
Vitamin E1.5 mg
Vitamin K4 mcg
Vitamin B60.3 mg
Vitamin B120.9 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.5 mg
Niacin (B3)0.3 mg
Folate51 mcg
Choline296 mg
Caffeine0 mg
Water228 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Vegetarian cookery (1891) by Martha Brotherton, page 96. The excerpt below is the record exactly as published.
Cream Cheesecakes. One pint of cream, six eggs, six ounces of sugar, the grated rind of a lemon, and quarter of a pound of currants
Cook this with the app: pantry check, scaling, and the assistant.