vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Croudie
From Banquets of the nations, 1911
Serves 2
Presented as published in 1911. 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
50Calories
1 gProtein
1 gCarbs
5 gFat
Full nutrition (31 nutrients)
Calories50 kcal
Protein0.7 g
Carbohydrates1.1 g
Sugars0.6 g
Total Fat4.9 g
Saturated Fat2.8 g
Monounsaturated Fat1 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol14 mg
Sodium7.3 mg
Potassium31 mg
Calcium23 mg
Iron0 mg
Magnesium2.2 mg
Phosphorus20 mg
Zinc0.1 mg
Copper0 mg
Manganese0 mg
Vitamin D0.1 mcg
Vitamin A4 mcg
Vitamin E0 mg
Vitamin K0.3 mcg
Vitamin B60 mg
Vitamin B120.1 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0 mcg
Choline2.2 mg
Water18 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Banquets of the nations (1911) by Robert H. Christie, page 217. The excerpt below is the record exactly as published.
Croudie. Set to the one side a large basin of milk until it gets thick and sour. Put in a pinch of salt, and pour some boiling water over the milk, and stir until it curdles. When cold, pour it on to a fine sieve to drain for some hours, or into a cheese-cloth till the curd is dry. Put that into a basin with a little good cream
Cook this with the app: pantry check, scaling, and the assistant.