Cream Cheese
From Kirmess cook book, 1907
Serves 4
Wrap in tissue paper or tinfoil to exclude air.
Presented as published in 1907. 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
As published
This recipe was extracted from Kirmess cook book (1907), page 132. The excerpt below is the record exactly as published.
CREAM CHEESE. Marion Harland. To every quart of rich milk you use allow a pinch of salt and a teaspoonful of rennet
Cook this with the app: pantry check, scaling, and the assistant.