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Treacle Cheesecakes
From Cassell's dictionary of cookery, 1892
Serves 4
Time to bake, half an hour. Sufficient for five or six persons.
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
47Calories
0 gProtein
12 gCarbs
0 gFat
Full nutrition (32 nutrients)
Calories47 kcal
Protein0.2 g
Carbohydrates12 g
Fiber0 g
Sugars11 g
Total Fat0 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium8.6 mg
Potassium12 mg
Calcium2.3 mg
Iron0.6 mg
Magnesium2 mg
Phosphorus3.3 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate3.1 mcg
Caffeine0 mg
Water4 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 2020. The excerpt below is the record exactly as published.
Treacle Cheesecakes.— Line a buttered plate or large tartlet-tin with good short crust. and then fill it with a mixture prepared as follows : Stir a table-spoonful of flour into four table-spoonfuls of good treacle, and when the preparation is quite smooth add as much pow- dered ginger as will lie on a fourpenny -piece
Cook this with the app: pantry check, scaling, and the assistant.