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Italian Cheese
From Vegetarian cookery, 1891
Serves 3
Presented as published in 1891. 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
783Calories
4 gProtein
72 gCarbs
56 gFat
Full nutrition (33 nutrients)
Calories783 kcal
Protein4.3 g
Carbohydrates72 g
Fiber2.8 g
Sugars59 g
Total Fat56 g
Saturated Fat32 g
Monounsaturated Fat11 g
Polyunsaturated Fat0.1 g
Cholesterol161 mg
Sodium35 mg
Potassium290 mg
Calcium122 mg
Iron0.6 mg
Magnesium17 mg
Phosphorus105 mg
Zinc0.4 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C53 mg
Vitamin A1 mcg
Vitamin E0.2 mg
Vitamin K3.7 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)0.2 mg
Folate11 mcg
Choline5.1 mg
Caffeine0 mg
Water180 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Vegetarian cookery (1891) by Martha Brotherton, page 109. The excerpt below is the record exactly as published.
Italian Cheese. One pint of cream, six ounces of sugar, and three lemons
Cook this with the app: pantry check, scaling, and the assistant.