Name: Cream Cheese
Ingredients: a teaspoonful of salt into every pint of cream

Cream Cheese

Ingredients

a teaspoonful of salt into every pint of cream

Directions

Take thick cream and tie it in a wet cloth.
Stir a teaspoonful of salt into every pint of cream.
Hang it in a

Nutrition, whole recipe (rough)

51Calories

0 gProtein

5 gFat

0 gCarbs

What these numbers assume: 2 portions

Ingredient	Portion assumed	kcal
Cream	1 tbsp (15ml) heavy	51
Salt	1 tsp (6g)	0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

By Christian, Mollie. Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures. See the original page.

Photo for illustrative purposes only · Contact us to use it

Explore the science

What each ingredient does

Thick cream: Provides the fat and protein that set into the soft curd of the cheese.
Salt: Adds flavour and helps draw moisture out of the curd.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.