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Lemon Cheese
From Vegetarian cookery, 1891
Serves 5
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
798Calories
4 gProtein
48 gCarbs
67 gFat
Full nutrition (33 nutrients)
Calories798 kcal
Protein4.4 g
Carbohydrates48 g
Fiber1.7 g
Sugars37 g
Total Fat67 g
Saturated Fat38 g
Monounsaturated Fat14 g
Polyunsaturated Fat0.1 g
Cholesterol193 mg
Sodium43 mg
Potassium268 mg
Calcium133 mg
Iron0.4 mg
Magnesium21 mg
Phosphorus116 mg
Zinc0.5 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C33 mg
Vitamin A0.6 mcg
Vitamin E0.1 mg
Vitamin K4.5 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)0.2 mg
Folate6.6 mcg
Choline3.1 mg
Caffeine0 mg
Water213 g
Estimated from matched ingredients across 5 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.
Lemon Cheese. One quart of cream, half a pint of lemonade, three lemons, and six ounces of sugar
Cook this with the app: pantry check, scaling, and the assistant.