vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Sour Cream Cheese
From The new practical housekeeping, 1890
Serves 2
Must be eaten immediately when cut; keeps only a few days.
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
464Calories
7 gProtein
13 gCarbs
43 gFat
Full nutrition (33 nutrients)
Calories464 kcal
Protein7.3 g
Carbohydrates13 g
Fiber0 g
Sugars0 g
Total Fat43 g
Saturated Fat25 g
Monounsaturated Fat9 g
Polyunsaturated Fat0 g
Cholesterol125 mg
Sodium1288 mg
Potassium366 mg
Calcium257 mg
Iron0 mg
Magnesium25 mg
Phosphorus241 mg
Zinc0.9 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K2.8 mcg
Vitamin B60.1 mg
Vitamin B120.1 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)0.2 mg
Folate0 mcg
Choline0 mg
Caffeine0 mg
Water290 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The new practical housekeeping (1890) by Estelle Woods Wilcox, page 110. The excerpt below is the record exactly as published.
a teaspoon salt after the cream is sour ; tie it up and hang it in a cool place for seven or eight days ; take it from the cloth and put it in another and then into a mold with a weight upon it for two or three days longer. Turn it twice a day, when it will be fit to use Sour cream majr be made into cheese same way. If wanted to ripen quickly, cover with CHEESE. 135 mint or nettle leaves. Or take a small pan of fresh morning's milk, warm from the cow is best, and mix with the cream skimmed from an equal quantity of the last night's milk. Warm it to blood heat, pour into it a cup of water in which a piece of rennet the size of two fingers
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