Dry Cream Cheese
From The Dudley book of cookery and household recipes, 1909
Presented as published in 1909. 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
2410Calories
14 gProtein
27 gCarbs
250 gFat
Full nutrition (22 nutrients)
Calories2410 kcal
Protein14 g
Carbohydrates27 g
Total Fat250 g
Saturated Fat143 g
Monounsaturated Fat52 g
Cholesterol724 mg
Sodium145 mg
Potassium681 mg
Calcium430 mg
Iron0 mg
Magnesium42 mg
Phosphorus401 mg
Zinc1.6 mg
Copper0 mg
Manganese0 mg
Vitamin K17 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Niacin (B3)0.4 mg
Water408 g
As published
This recipe was extracted from The Dudley book of cookery and household recipes (1909) by Dudley, Georgiana Elizabeth Ward Countess of, page 70. The excerpt below is the record exactly as published.
DRY CREAM CHEESE Take six gills of very thick freshly separated cream, put it into a cloth, and place it on a board. Put another board on the top of the cheese, and put a four- pound weight upon it. Let it remain for an hour — then take it out. Add a little salt
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