Guava Cheese
From Banquets of the nations, 1911
Serves 4
Dry in a cool oven.
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
As published
This recipe was extracted from Banquets of the nations (1911) by Robert H. Christie, page 109. The excerpt below is the record exactly as published.
Guava Cheese. Pass the pulp of the guavas, from which you have made the jelly, through a sieve, and add the juice of a lime to every three quarters of a pound weight of pulp
Cook this with the app: pantry check, scaling, and the assistant.