vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free

Cream Curds

Name: Cream Curds
Yield: 9 servings
Ingredients: One quart of cream; six eggs; one table-spoonful of vinegar; one pint of sour buttermilk; three quarts of water; a large tea-spoonful of salt

From Vegetarian cookery, 1891

Serves 9

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

492Calories

7 gProtein

8 gCarbs

48 gFat

Full nutrition (34 nutrients)

Calories492 kcal

Protein7.1 g

Carbohydrates8 g

Fiber0 g

Sugars3.2 g

Total Fat48 g

Saturated Fat23 g

Monounsaturated Fat11 g

Polyunsaturated Fat5 g

Omega-30 g

Cholesterol231 mg

Sodium789 mg

Potassium170 mg

Calcium95 mg

Iron0.7 mg

Magnesium14 mg

Phosphorus129 mg

Zinc0.7 mg

Copper0.1 mg

Manganese0 mg

Vitamin D0.7 mcg

Vitamin C0.2 mg

Vitamin A59 mcg

Vitamin E1.7 mg

Vitamin K4.5 mcg

Vitamin B60.1 mg

Vitamin B120.3 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.2 mg

Niacin (B3)0.1 mg

Folate19 mcg

Choline107 mg

Caffeine0 mg

Water443 g

Estimated from matched ingredients across 9 servings.

As published

This recipe was extracted from Vegetarian cookery (1891) by Martha Brotherton, page 109. The excerpt below is the record exactly as published.

Cream Curds. One quart of cream, six eggs, and one table-spoonful of vinegar, or one pint of sour buttermilk. When the eggs have been well beaten and strained, mix them well with the cream ; set three quarts of water on the fire, add- ing a large tea-spoonful of salt

Cook this with the app: pantry check, scaling, and the assistant.