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Dessert

A Cream Cheese

A cheese made by curdling cream in a linen-lined frame and seasoning with stinging nettle leaves.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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A Cream Cheese

Ingredients

Directions

Build the frame

  1. Make a frame from old oak, 82 inches long, 3 inches deep, and 3 inches wide, open at the top and bottom.

  2. Line the frame with a linen cloth, allowing it to hang over the edges.

  3. Pour the cream into the frame and place it on a dish or table.

Ripen the cheese

  1. Change the cheese daily into a clean, dry cloth until it begins to adhere.

  2. Once it adheres, coat it daily with fresh leaves of stinging nettle until ripe.

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.

Explore the science

What each ingredient does

Cream
Forms the curd that becomes the cheese, giving it its body and richness.

“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.

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