Home-made Cream Cheese
From Culinary jottings, 1885
Draining time varies with temperature; about 1 day in warm weather.
Presented as published in 1885. 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
803Calories
5 gProtein
9 gCarbs
83 gFat
Full nutrition (33 nutrients)
Calories803 kcal
Protein4.7 g
Carbohydrates8.9 g
Fiber0 g
Sugars0 g
Total Fat83 g
Saturated Fat48 g
Monounsaturated Fat17 g
Polyunsaturated Fat0 g
Cholesterol241 mg
Sodium2381 mg
Potassium227 mg
Calcium145 mg
Iron0 mg
Magnesium14 mg
Phosphorus134 mg
Zinc0.5 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K5.6 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
Water136 g
As published
This recipe was extracted from Culinary jottings (1885) by A. R. Kenney-Herbert, page 121. The excerpt below is the record exactly as published.
Home-made cream cheeses are not seen as often as they ought to be, and yet a child could make one, following any domestic cookery book recipe. There are few things more appreciated at the end of a dinner party than this most dain- ty little dish. A breakfast-cupful of pure cream will yield a pretty little cheese for a party of six. The method is simple enough. Mix a tea-spoonful of salt
Cook this with the app: pantry check, scaling, and the assistant.