Salted Cream Cheese

New system of domestic cookery, forme... · Rundell, Maria Eliza Ketelby · 1806

Source: New system of domestic cookery, formed upon principles of economy, and adapted to the use of private families
Status: success · extracted 13 days ago
Not a recipe: No

Ingredients (3)

For the cream cheese

three pints of raw cream ↝ Egg, creamed [Eggs and omelets]
as much salt as shall season it ↝ Salt, table, iodized [Spices and Herbs]
nettles ↝ Cowpeas, young pods with seeds, raw [Vegetables and Vegetable Products]

Instructions (4)

Put as much salt to three pints of raw cream as shall season it.
Stir it well.
Pour it into a sieve in which you have folded a cheesecloth three or four times, and laid at the bottom.
When it hardens, cover it with nettles on a pewter plate.

Original Text

Another sort.

Put as much salt to three pints of raw cream as shall season it; stir it well, and pour it into a sieve in which you have folded a cheesecloth three or four times, and laid at the bottom. When it hardens, cover it with nettles on a pewter plate.

Notes

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