vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Curd Star
From Cassell's dictionary of cookery, 1892
Serves 4
Sufficient for four persons.
Presented as published in 1892. 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
152Calories
11 gProtein
8 gCarbs
9 gFat
Full nutrition (34 nutrients)
Calories152 kcal
Protein11 g
Carbohydrates8.3 g
Fiber0.7 g
Sugars6.7 g
Total Fat8.7 g
Saturated Fat3.8 g
Monounsaturated Fat2.7 g
Polyunsaturated Fat1.1 g
Omega-30 g
Cholesterol201 mg
Sodium118 mg
Potassium286 mg
Calcium184 mg
Iron1 mg
Magnesium22 mg
Phosphorus226 mg
Zinc1.2 mg
Copper0 mg
Manganese0 mg
Vitamin D2.2 mcg
Vitamin C13 mg
Vitamin A119 mcg
Vitamin E0.6 mg
Vitamin K0.2 mcg
Vitamin B60.2 mg
Vitamin B121.1 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.4 mg
Niacin (B3)0.2 mg
Folate26 mcg
Choline170 mg
Caffeine0 mg
Water168 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 439. The excerpt below is the record exactly as published.
Curd Star. — Put a pint of milk, the rind of a lemon, and a tiny pinch of salt into a saucepan, and mix with it, when boiling, four eggs
Cook this with the app: pantry check, scaling, and the assistant.