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Curds and Cream, No. 2
From Virginia Cookery-book, 1884
Serves 4
A refrigerator can save the trouble of changing water.
Presented as published in 1884. 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
585Calories
32 gProtein
45 gCarbs
31 gFat
Full nutrition (31 nutrients)
Calories585 kcal
Protein32 g
Carbohydrates45 g
Fiber0 g
Sugars47 g
Total Fat31 g
Saturated Fat18 g
Monounsaturated Fat6.7 g
Polyunsaturated Fat1.1 g
Omega-30.1 g
Cholesterol117 mg
Sodium370 mg
Potassium1462 mg
Calcium1199 mg
Iron0 mg
Magnesium116 mg
Phosphorus984 mg
Zinc4.1 mg
Copper0 mg
Manganese0 mg
Vitamin D9.4 mcg
Vitamin A312 mcg
Vitamin E0.5 mg
Vitamin B60.6 mg
Vitamin B125.3 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)1.3 mg
Niacin (B3)1 mg
Folate0 mcg
Choline174 mg
Water859 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Virginia Cookery-book (1884) by Mary Stuart Smith, page 135. The excerpt below is the record exactly as published.
Curds and Cream, No. 2. One gallon of milk will make a moderate dish. Put one spoonful of prepared rennet to each quart of milk, and when you find that it has become curd, tie it loosely in a thin cloth and hang it to drain ; do not wring or press the cloth ; when drained, put the curd into a mUg and set in cool wat%r, which must be frequently changed [A refrigerator saves this trouble.] When you dish it, if there is whey in the mug, ladle it gently out without pressing the curd ; lay it on a deep dish, and pour fresh cream over it ; have powdered loaf-sugar to eat with it ; also hand the nutmeg-grater
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Cook this with the app: pantry check, scaling, and the assistant.