vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Raisin Cheese
From Cassell's dictionary of cookery, 1892
Serves 7
Serves 6-8.
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
654Calories
5 gProtein
170 gCarbs
2 gFat
Full nutrition (34 nutrients)
Calories654 kcal
Protein4.6 g
Carbohydrates170 g
Fiber7.2 g
Sugars149 g
Total Fat1.6 g
Saturated Fat0.7 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.2 g
Omega-30 g
Cholesterol0 mg
Sodium43 mg
Potassium1001 mg
Calcium102 mg
Iron2.7 mg
Magnesium58 mg
Phosphorus134 mg
Zinc0.6 mg
Copper0.4 mg
Manganese2.1 mg
Vitamin D0 mcg
Vitamin C3 mg
Vitamin A0.3 mcg
Vitamin E0.4 mg
Vitamin K8.6 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)1.1 mg
Folate8.6 mcg
Choline16 mg
Caffeine0 mg
Water20 g
Estimated from matched ingredients across 7 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1467. The excerpt below is the record exactly as published.
Raisin Cheese. — Stone two pounds of raisins, and put them into a saucepan with one pound of sugar, three or four cloves, and half a nutmeg
Cook this with the app: pantry check, scaling, and the assistant.