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Cream Cheese
From Cooking for profit, 1886
Serves 6
This is similar to the 'slipcote' cheese of English dairies.
Presented as published in 1886. 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
536Calories
3 gProtein
6 gCarbs
56 gFat
Full nutrition (33 nutrients)
Calories536 kcal
Protein3.2 g
Carbohydrates5.9 g
Fiber0 g
Sugars0 g
Total Fat56 g
Saturated Fat32 g
Monounsaturated Fat11 g
Polyunsaturated Fat0 g
Cholesterol161 mg
Sodium1199 mg
Potassium152 mg
Calcium96 mg
Iron0 mg
Magnesium9.4 mg
Phosphorus89 mg
Zinc0.4 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K3.7 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate0 mcg
Choline0 mg
Caffeine0 mg
Water91 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Cooking for profit (1886) by Jessup Whitehead, page 113. The excerpt below is the record exactly as published.
Cream Cheese. Take a quart of cream that has become sour and thick, mix in a tablespoonful of salt
Cook this with the app: pantry check, scaling, and the assistant.