Pickle Cheese
From Practical West African cookery, 1910
Adjust butter quantity based on cheese fat content.
Presented as published in 1910. 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
515Calories
16 gProtein
9 gCarbs
60 gFat
Full nutrition (34 nutrients)
Calories515 kcal
Protein16 g
Carbohydrates9 g
Fiber4 g
Sugars1.7 g
Total Fat60 g
Saturated Fat9.4 g
Monounsaturated Fat7.6 g
Polyunsaturated Fat29 g
Omega-30 g
Cholesterol61 mg
Sodium199 mg
Potassium290 mg
Calcium273 mg
Iron1.8 mg
Magnesium103 mg
Phosphorus348 mg
Zinc3 mg
Copper1 mg
Manganese2.1 mg
Vitamin D0 mcg
Vitamin C0.8 mg
Vitamin A95 mcg
Vitamin E0.6 mg
Vitamin K2.3 mcg
Vitamin B60.3 mg
Vitamin B120.3 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0.7 mg
Folate65 mcg
Choline24 mg
Caffeine0 mg
Water16 g
As published
This recipe was extracted from Practical West African cookery (1910) by S. Leith-Ross, page 72. The excerpt below is the record exactly as published.
Pickle Cheese. (II). One thick slice Cheddar or Dutch cheese, (enough when pounded to produce about two tablespoons.) 1 to 2 tablespoons of butter. f of a pickled walnut or a little liquid from piccalilli. 1 teaspoon made mustard. A drop of tobasco sauce
Cook this with the app: pantry check, scaling, and the assistant.