Cream Cheese
From Hilda's diary of a Cape housekeeper, 1902
Ready for use after firming.
Presented as published in 1902. 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
As published
This recipe was extracted from Hilda's diary of a Cape housekeeper (1902) by Hildagonda J. Duckitt, page 55. The excerpt below is the record exactly as published.
CREAM CHEESE. “ LEMON SOLID ” piesently, for they sound very good, but I must finish what I have to say about our little luncheon, which is merely that we had dessert on the table and a cake, cream cheese, and butter; and finished afterwards with coffee on the garden stoep. The cake we had was Mrs. Van der Byl’s sponge-cake, of which the recipe is printed in Hildas Where is it, p. 28. There are many recipes for cream cheeses. Here is one of Mrs. Longley’s from the book of 1835, which I mentioned previously. Cream Cheese. — Put a dry cloth in the mould and fill it with thick cream, when it must remain undisturbed till it stiffens (about two days), then turn into a fresh cloth and replace in mould. Do the same daily till firm enough, then sprinkle a little salt
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Cook this with the app: pantry check, scaling, and the assistant.