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Cheese Cream
From The encyclopædia of practical cookery, 1890
Serves 1
Presented as published in 1890. 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
953Calories
13 gProtein
20 gCarbs
91 gFat
Full nutrition (31 nutrients)
Calories953 kcal
Protein13 g
Carbohydrates20 g
Sugars12 g
Total Fat91 g
Saturated Fat52 g
Monounsaturated Fat19 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol271 mg
Sodium143 mg
Potassium600 mg
Calcium450 mg
Iron0 mg
Magnesium44 mg
Phosphorus385 mg
Zinc1.6 mg
Copper0 mg
Manganese0 mg
Vitamin D2.4 mcg
Vitamin A80 mcg
Vitamin E0.1 mg
Vitamin K5.6 mcg
Vitamin B60.2 mg
Vitamin B121.3 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.3 mg
Niacin (B3)0.4 mg
Folate0 mcg
Choline44 mg
Water355 g
As published
This recipe was extracted from The encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 256. The excerpt below is the record exactly as published.
Cheese Cream. — Put some cream and milk into a saucepan, using two-thirds more of the former than of the latter. Place them over the fire until hot, then put in a small quantity of rennet, cover the saucepan, and keep it in a warm place until the contents are curdled. Turn the curds into a perforated china mould, and leave them to drain for an hour or two. When ready, put the curds on a dish, strew caster sugar
Cook this with the app: pantry check, scaling, and the assistant.