Moskva Cheesecakes
From Allied cookery, 1916
Serve immediately.
Presented as published in 1916. 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
258Calories
17 gProtein
8 gCarbs
18 gFat
Full nutrition (34 nutrients)
Calories258 kcal
Protein17 g
Carbohydrates7.8 g
Fiber0.1 g
Sugars1.5 g
Total Fat18 g
Saturated Fat7.3 g
Monounsaturated Fat5.6 g
Polyunsaturated Fat2.5 g
Omega-30 g
Cholesterol214 mg
Sodium720 mg
Potassium172 mg
Calcium331 mg
Iron1.2 mg
Magnesium21 mg
Phosphorus322 mg
Zinc2.1 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D1.4 mcg
Vitamin C0.2 mg
Vitamin A190 mcg
Vitamin E0.8 mg
Vitamin K1 mcg
Vitamin B60.1 mg
Vitamin B120.9 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.4 mg
Niacin (B3)0.2 mg
Folate29 mcg
Choline156 mg
Caffeine0 mg
Water67 g
As published
This recipe was extracted from Allied cookery (1916) by Harrison, Grace Clergue Mrs., page 20. The excerpt below is the record exactly as published.
MOSKVA CHEESECAKES line tartlet moulds with short paste. Take 2 tablespoons of thick white sauce, well seasoned, add a good pinch of cayenne pepper, bring it to a boil, add 2 yolks of eggs, 4 tablespoons of grated cheese. Again bring to a boil and remove from the fire, add i white of ^gg beaten stiff
Cook this with the app: pantry check, scaling, and the assistant.