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Stewed Cheese
From The thorough good cook, 1895
Serves 2
Presented as published in 1895. 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
501Calories
27 gProtein
6 gCarbs
37 gFat
Full nutrition (34 nutrients)
Calories501 kcal
Protein27 g
Carbohydrates5.8 g
Fiber0.1 g
Sugars0.7 g
Total Fat37 g
Saturated Fat22 g
Monounsaturated Fat9.2 g
Polyunsaturated Fat1.2 g
Omega-30.1 g
Cholesterol115 mg
Sodium801 mg
Potassium160 mg
Calcium772 mg
Iron0.5 mg
Magnesium35 mg
Phosphorus537 mg
Zinc3.8 mg
Copper0 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A311 mcg
Vitamin E0.4 mg
Vitamin K1.4 mcg
Vitamin B60.1 mg
Vitamin B121.1 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.4 mg
Niacin (B3)0.2 mg
Folate23 mcg
Choline2.9 mg
Caffeine0 mg
Water102 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The thorough good cook (1895) by George Augustus Sala, page 212. The excerpt below is the record exactly as published.
Stewed Cheese. Cut small into a stew-pan Cheshire and Gloucester cheese, a quarter of a pound of each ; then add a gill of Lisbon wine, a tablespoonful of water, and (if approved) a teaspoonful of mustard
Cook this with the app: pantry check, scaling, and the assistant.