vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Curds and Whey
From The hearthstone; or, Life at home, 1883
Serves 4
Presented as published in 1883. 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
292Calories
16 gProtein
23 gCarbs
16 gFat
Full nutrition (31 nutrients)
Calories292 kcal
Protein16 g
Carbohydrates23 g
Fiber0 g
Sugars23 g
Total Fat16 g
Saturated Fat9.1 g
Monounsaturated Fat3.4 g
Polyunsaturated Fat0.5 g
Omega-30.1 g
Cholesterol58 mg
Sodium185 mg
Potassium731 mg
Calcium599 mg
Iron0 mg
Magnesium58 mg
Phosphorus492 mg
Zinc2 mg
Copper0 mg
Manganese0 mg
Vitamin D4.7 mcg
Vitamin A156 mcg
Vitamin E0.2 mg
Vitamin B60.3 mg
Vitamin B122.6 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.7 mg
Niacin (B3)0.5 mg
Folate0 mcg
Choline87 mg
Water429 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The hearthstone; or, Life at home (1883) by Laura C. Holloway, page 354. The excerpt below is the record exactly as published.
A very small piece of rennet, half a gallon of milk. Procure from the butcher's a small piece of rennet,, which is the stomach of the calf, takea as soon as it is killed, scoured, and COOKERY RECIPES, 54/ well rubbed with salt, and stretched on sticks to dry. Pour some boiling water on the rennet, and let it remain for six hours ; then use the liquor to turn the milk. The milk should be warm and fresh from the cow; if allowed to cool, it must be heated till it is of a de- gree quite equal to new milk ; but do not let it be too hot. About a tablespoonful, or rather more, would be sufficient to turn the above proportion of milk into curds and whey
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