vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Iced Butter Cheese
From Consult me, 1902
Serves 3
Presented as published in 1902. 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
822Calories
28 gProtein
7 gCarbs
75 gFat
Full nutrition (34 nutrients)
Calories822 kcal
Protein28 g
Carbohydrates7.4 g
Fiber0 g
Sugars0.7 g
Total Fat75 g
Saturated Fat38 g
Monounsaturated Fat19 g
Polyunsaturated Fat3.8 g
Omega-30.1 g
Cholesterol905 mg
Sodium316 mg
Potassium427 mg
Calcium208 mg
Iron3.5 mg
Magnesium33 mg
Phosphorus485 mg
Zinc2.9 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D4 mcg
Vitamin C0 mg
Vitamin A320 mcg
Vitamin E2.1 mg
Vitamin K4.3 mcg
Vitamin B60.4 mg
Vitamin B121.8 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.9 mg
Niacin (B3)0.2 mg
Folate94 mcg
Choline588 mg
Caffeine0 mg
Water248 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Consult me (1902) by Robert Kemp Philp, page 141. The excerpt below is the record exactly as published.
a pint of good cream a few minutes with rasped lemon-peel, and a table- spoonful of orange flower water ; when taken off the fire, add 12 yolks of eggs
Cook this with the app: pantry check, scaling, and the assistant.