vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Plain Family Cream Cheese
From The new practical housekeeping, 1890
Serves 3
Can be colored with sage or spinach juice.
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
560Calories
18 gProtein
26 gCarbs
43 gFat
Full nutrition (31 nutrients)
Calories560 kcal
Protein18 g
Carbohydrates26 g
Sugars23 g
Total Fat43 g
Saturated Fat25 g
Monounsaturated Fat9.1 g
Polyunsaturated Fat0.5 g
Omega-30.1 g
Cholesterol139 mg
Sodium201 mg
Potassium807 mg
Calcium647 mg
Iron0 mg
Magnesium63 mg
Phosphorus537 mg
Zinc2.2 mg
Copper0 mg
Manganese0 mg
Vitamin D4.7 mcg
Vitamin A156 mcg
Vitamin E0.2 mg
Vitamin K1.9 mcg
Vitamin B60.3 mg
Vitamin B122.6 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.7 mg
Niacin (B3)0.6 mg
Folate0 mcg
Choline87 mg
Water475 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The new practical housekeeping (1890) by Estelle Woods Wilcox, page 111. The excerpt below is the record exactly as published.
plain family cream cheese, taKe three half pints milk to one-half pint cream, warm it and put in a little rennet ; keep it covered ixi a warm place till it is curdled ; put the curds into the colander on a cloth to drain about an hour, sers-e with good plain cream and pounded sugar over it
Cook this with the app: pantry check, scaling, and the assistant.