vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Curd Cheese
From Tried favourites cookery book, 1909
Serves 4
Presented as published in 1909. 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
168Calories
9 gProtein
18 gCarbs
8 gFat
Full nutrition (34 nutrients)
Calories168 kcal
Protein8.8 g
Carbohydrates18 g
Fiber2.1 g
Sugars14 g
Total Fat8 g
Saturated Fat4.6 g
Monounsaturated Fat1.7 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol29 mg
Sodium94 mg
Potassium469 mg
Calcium319 mg
Iron0.5 mg
Magnesium35 mg
Phosphorus258 mg
Zinc1.1 mg
Copper0 mg
Manganese0 mg
Vitamin D2.3 mcg
Vitamin C40 mg
Vitamin A79 mcg
Vitamin E0.2 mg
Vitamin K0 mcg
Vitamin B60.2 mg
Vitamin B121.3 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.4 mg
Niacin (B3)0.3 mg
Folate8.3 mcg
Choline47 mg
Caffeine0 mg
Water281 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Tried favourites cookery book (1909) by Kirk, E. W. Mrs, page 195. The excerpt below is the record exactly as published.
Curd Cheese. 1 qriart Milk, juice of 3 Lemons
Cook this with the app: pantry check, scaling, and the assistant.