Recipe Manuscript

To Make Hedge Hog

Name: To Make Hedge Hog
Prep time: PTPT20M
Cook time: PTPT15M
Yield: 8
Cuisine: European
Ingredients: 1 liter double cream (fresh heavy cream); 1 large egg; 120 ml sour cream; 75 grams blanched almonds (finely ground or pounded); 60 grams icing sugar (or powdered sugar); 20 grams slivered almonds (for decoration, optional); 3 dried currants (for eyes and nose, or small raisins as substitute); Extra 100 ml double cream for serving

1720

From the treasured pages of Cookbook of 1720 approximately

Unknown Author

Culinary Enlightenment (1700 - 1800)European Intermediate Dessert

Original Recipe • 1720

Original Manuscript(circa Culinary Enlightenment, 1700 - 1800)

As inscribed by the original author's hand, transcribed with care by Lost Kitchen Scrolls

To Make Hedge Hog

"Take a quart of new Cream & boil it, then beat an Egg, & put into it, take a quarter of a pint of Sowre cream & mix them well together, stirring it continually, till it be a little turn'd, then put it into a cloth & squeze the whey from it; when its cold mix it with pounded Almonds & refined Sugar; then lay it like a Hedge Hog, you may stick it with Almonds cut small, & pour good Cream over it, stick two or three currants for the Eyes & Nose:"

Note on the Original Text

Early 18th-century recipes were brief, assuming cooks understood foundational techniques. Quantities and temperatures were rarely precise; directions like 'stir till it be a little turn'd' relied on the cook's experience. Early spellings like 'sowre cream' for sour cream and terms like 'refined sugar' simply meant the whitest sugar one could obtain. Punctuation is minimal, and the recipe unfolds as one long instruction. The playful animal shape—here, a hedgehog—shows the period's love for 'conceits' or decorative food, both practical and entertaining at the Georgian table.

Modern Kitchen Interpretation

Recipe's Origin

Cookbook of 1720 approximately - Click to view recipe in book

Title

Cookbook of 1720 approximately (1720)

You can also click the book image above to peruse the original tome

Writer

Unknown

Era

1720

Publisher

Unknown

Background

A delightful window into early 18th-century kitchens, this historical culinary tome brims with recipes, culinary wisdom, and the flavors of a bygone era—offering food enthusiasts a taste of both tradition and intrigue.

Kindly made available by

Folger Shakespeare Library

Historical Background of the Recipe

Learn about old traditions

This recipe hails from early 18th-century England, dating to around 1720—a time when both dairy and almond-based dishes were a display of ingenuity and status. Decorative table treats shaped like animals were a delight at festive banquets, with the 'hedgehog' being a whimsical centerpiece for fashionable tables. The use of sour cream and the curdling process reflect early forms of soft cheese and molded cream dishes that were popular among the upper classes. Such recipes bridged the gap between dessert and fresh cheese, and were a canvas for culinary artistry and playful presentation.

Culinary Tools when the Recipe was Crafted

Tools and techniques from kitchens of old

The cook would have used a large saucepan or cauldron to boil the cream, a whisk or fork to beat the egg, and a linen cloth or muslin to strain and drain the whey. Almonds would have been pounded in a stone mortar and pestle. For shaping, the hands were essential, with perhaps a wooden spoon for mixing, and a simple serving plate for presentation. No modern molds or mixers—just basic kitchen implements and some finesse!

Modern Kitchen Adaptation

Ingredients and techniques for today's cooks

ounces, cups, Fahrenheit

Prep Time

20 mins

Cook Time

15 mins

Servings

We've done our best to adapt this historical recipe for modern kitchens, but some details may still need refinement. We warmly welcome feedback from fellow cooks and culinary historians — your insights support the entire community!

Ingredients

1 quart double cream (fresh heavy cream)
1 large egg
1/2 cup sour cream
2 2/3 ounces blanched almonds (finely ground or pounded)
2 ounces icing sugar (or powdered sugar)
3/4 ounce slivered almonds (for decoration, optional)
3 dried currants (for eyes and nose, or small raisins as substitute)
Extra 1/3 cup double cream for serving

Instructions

Begin by gently heating 1 quart of fresh double cream in a saucepan until it reaches a boil.
In a separate bowl, beat 1 large egg, then mix in 1/2 cup of sour cream.
Gradually add this mixture to the hot cream, stirring constantly to prevent curdling, until the mixture thickens and begins to separate (just slightly 'turned').
Pour the curdled mixture into a clean muslin cloth or fine sieve, then squeeze gently to remove as much whey as possible.
Allow the curds to cool completely.
Once cool, mix the curds with 2 2/3 ounces of finely ground blanched almonds and 2 ounces of icing sugar.
Shape the mixture into an oval 'hedgehog' form on a serving plate.
Decorate the body with slivers of almond pushed in as 'spines.' For the eyes and nose, press on two or three dried currants.
Just before serving, pour chilled double cream around the hedgehog.

Estimated Calories

370 per serving

Cooking Estimates

It takes about 15 minutes to heat and curdle the cream and another 20 minutes to cool, mix, and shape the dessert. Prep includes grinding almonds, weighing ingredients, and preparing decorations. Each serving is about 370 calories since the recipe mainly uses cream, almonds, and sugar. The recipe makes enough for 8 people.

As noted above, we have made our best effort to translate and adapt this historical recipe for modern kitchens, taking into account ingredients nowadays, cooking techniques, measurements, and so on. However, historical recipes often contain assumptions that require interpretation.

We'd love for anyone to help improve these adaptations. Community contributions are highly welcome. If you have suggestions, corrections, or cooking tips based on your experience with this recipe, please share them below.