vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Guava Cheese
From The encyclopaedia of practical cookery, 1892
Serves 12
A slight colouring of cochineal is an improvement.
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
158Calories
6 gProtein
35 gCarbs
2 gFat
Full nutrition (33 nutrients)
Calories158 kcal
Protein5.7 g
Carbohydrates35 g
Fiber13 g
Sugars19 g
Total Fat2.1 g
Saturated Fat0.6 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.9 g
Cholesterol0 mg
Sodium5.3 mg
Potassium924 mg
Calcium55 mg
Iron0.9 mg
Magnesium49 mg
Phosphorus93 mg
Zinc0.5 mg
Copper0.5 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C491 mg
Vitamin A66 mcg
Vitamin E1.6 mg
Vitamin K5.7 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.1 mg
Niacin (B3)2.4 mg
Folate106 mcg
Choline19 mg
Caffeine0 mg
Water216 g
Estimated from matched ingredients across 12 servings.
As published
This recipe was extracted from The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 13. The excerpt below is the record exactly as published.
Guava Cheese. — Peel and cut into quarters about a hundred Guavas, wash them well in cold water, then put them into a saucepan with sufficient water to cover, and boil for about two hours, or until they are perfectly tender. Strain off all the liquor (which can be used for making Guava jelly), rub the pulp or fruit through a fine sieve into a saucepan, add the juice of ten large limes and sugar to taste
Cook this with the app: pantry check, scaling, and the assistant.