vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Cream Curds
From The Rural cook book, 1907
Serves 2
Use a bean pot or casserole.
Presented as published in 1907. 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
435Calories
29 gProtein
23 gCarbs
25 gFat
Full nutrition (34 nutrients)
Calories435 kcal
Protein29 g
Carbohydrates23 g
Fiber0 g
Sugars24 g
Total Fat25 g
Saturated Fat12 g
Monounsaturated Fat7 g
Polyunsaturated Fat2.4 g
Omega-30.1 g
Cholesterol430 mg
Sodium5177 mg
Potassium870 mg
Calcium658 mg
Iron1.8 mg
Magnesium70 mg
Phosphorus690 mg
Zinc3.3 mg
Copper0.1 mg
Manganese0 mg
Vitamin D6.7 mcg
Vitamin C0 mg
Vitamin A316 mcg
Vitamin E1.3 mg
Vitamin K0.3 mcg
Vitamin B60.5 mg
Vitamin B123.5 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)1.1 mg
Niacin (B3)0.6 mg
Folate47 mcg
Choline381 mg
Caffeine0 mg
Water506 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The Rural cook book (1907), page 42. The excerpt below is the record exactly as published.
Cream Curds, — Beat four eggs and stir them into a quart of millc slightly warmed. New milk was originally called for. Add a little salt
Cook this with the app: pantry check, scaling, and the assistant.