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Italian Cream Cheese
From The encyclopædia of practical cookery, 1890
Serves 8
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
458Calories
3 gProtein
19 gCarbs
42 gFat
Full nutrition (33 nutrients)
Calories458 kcal
Protein2.8 g
Carbohydrates19 g
Fiber1.1 g
Sugars12 g
Total Fat42 g
Saturated Fat24 g
Monounsaturated Fat8.6 g
Polyunsaturated Fat0 g
Cholesterol121 mg
Sodium25 mg
Potassium165 mg
Calcium82 mg
Iron0.2 mg
Magnesium10 mg
Phosphorus73 mg
Zinc0.3 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C20 mg
Vitamin A0.4 mcg
Vitamin E0.1 mg
Vitamin K2.8 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate4.1 mcg
Choline1.9 mg
Caffeine0 mg
Water105 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from The encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 248. The excerpt below is the record exactly as published.
Italian Cream Cheese. — Squeeze and strain the juice of three lemons, add to this 7 table-spoonfuls of powdered white sugar, and 2 table-spoonfuls of white wine, and then add and beat in by degrees lqt. of cream
Cook this with the app: pantry check, scaling, and the assistant.