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Milk Cheese
From The encyclopædia of practical cookery, 1890
Serves 2
Best when freshly made, delicious with warm gingerbread.
Presented as published in 1890. 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
605Calories
15 gProtein
104 gCarbs
18 gFat
Full nutrition (33 nutrients)
Calories605 kcal
Protein15 g
Carbohydrates104 g
Fiber1.5 g
Sugars101 g
Total Fat18 g
Saturated Fat9.7 g
Monounsaturated Fat4.3 g
Polyunsaturated Fat0.5 g
Cholesterol66 mg
Sodium5393 mg
Potassium1100 mg
Calcium651 mg
Iron1.6 mg
Magnesium79 mg
Phosphorus619 mg
Zinc2.4 mg
Copper0.3 mg
Manganese0.2 mg
Vitamin D4.9 mcg
Vitamin C0 mg
Vitamin A88 mcg
Vitamin E0.2 mg
Vitamin K1.2 mcg
Vitamin B60.1 mg
Vitamin B121.6 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)1.1 mg
Niacin (B3)0.6 mg
Folate24 mcg
Choline83 mg
Caffeine9.7 mg
Water357 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 249. The excerpt below is the record exactly as published.
Milk Cheese. — (l) Take lqt. of thick sour milk, 1 teaspoonful of butter, 1 saltspoonful of salt, and 1 table- spoonful of crea
Cook this with the app: pantry check, scaling, and the assistant.