vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Cream Cheese
From The new practical housekeeping, 1890
Serves 8
Sour cream may be made into cheese the same way.
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
603Calories
4 gProtein
7 gCarbs
63 gFat
Full nutrition (33 nutrients)
Calories603 kcal
Protein3.5 g
Carbohydrates6.7 g
Fiber0 g
Sugars0 g
Total Fat63 g
Saturated Fat36 g
Monounsaturated Fat13 g
Polyunsaturated Fat0 g
Cholesterol181 mg
Sodium328 mg
Potassium170 mg
Calcium108 mg
Iron0 mg
Magnesium10 mg
Phosphorus100 mg
Zinc0.4 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K4.2 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate0 mcg
Choline0 mg
Caffeine0 mg
Water102 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from The new practical housekeeping (1890) by Estelle Woods Wilcox, page 110. The excerpt below is the record exactly as published.
Cream Cheese.-^Take three pints thick cream and put it into a clean wet cloth, adding a teaspoon salt
Cook this with the app: pantry check, scaling, and the assistant.