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Leban or Curds
From Banquets of the nations, 1911
Serves 2
Save a little for the next time you make it.
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
Nutrition per serving
12Calories
1 gProtein
1 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories12 kcal
Protein0.6 g
Carbohydrates1 g
Fiber0 g
Sugars1 g
Total Fat0.6 g
Saturated Fat0.3 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol2.3 mg
Sodium7.2 mg
Potassium31 mg
Calcium23 mg
Iron0 mg
Magnesium2.4 mg
Phosphorus19 mg
Zinc0.1 mg
Copper0 mg
Manganese0 mg
Vitamin D0.2 mcg
Vitamin C1 mg
Vitamin A6 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120.1 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0.5 mcg
Choline3.5 mg
Caffeine0 mg
Water19 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Banquets of the nations (1911) by Robert H. Christie, page 241. The excerpt below is the record exactly as published.
Leban or Curds. To make a leban take a tumbler and a half of milk, bring it to the boil, pour it into a basin, and let it cool until you can put your little finger in and count ten. If it is too hot it will get watery, and if it is colder than that it will not thicken. Take a teaspoonful of lemon juice
Cook this with the app: pantry check, scaling, and the assistant.