vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Potato Cheese
From Cassell's dictionary of cookery, 1892
Serves 8
Ensure not to use too rich potatoes to prevent bursting.
Presented as published in 1892. 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
40Calories
2 gProtein
3 gCarbs
2 gFat
Full nutrition (34 nutrients)
Calories40 kcal
Protein2.2 g
Carbohydrates3.4 g
Fiber0.4 g
Sugars2.8 g
Total Fat2.1 g
Saturated Fat1.1 g
Monounsaturated Fat0.6 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol6.8 mg
Sodium23 mg
Potassium110 mg
Calcium82 mg
Iron0.7 mg
Magnesium12 mg
Phosphorus66 mg
Zinc0.3 mg
Copper0 mg
Manganese0 mg
Vitamin D0.5 mcg
Vitamin C0.2 mg
Vitamin A19 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120.3 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.1 mg
Folate0.2 mcg
Choline10 mg
Caffeine0 mg
Water50 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1312. The excerpt below is the record exactly as published.
Potato Cheese. — Potato cheeses are very highly esteemed in Germany ; they can be made of various qualities, but care must be taken that they are not too rich, and have not too much heat, or they will burst. Boil the potatoes till they are soft, but the skin must not be broken. The potatoes must be large and of the best quality. "When boiled carefully peel them, and beat them to a smooth paste iu a mortar with a wooden pestle. To make the commonest cheese, put five pounds of potato paste into a cheese tub, with one pound of milk and rennet ; add a sufficient quantity of salt, to- gether with caraways and cimiin seed
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