Cream Cheese
From Books and My Food: With Literary Quotations and Original Recipes for Every .., 1904
Results in delicate cream cheese.
Presented as published in 1904. 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 Books and My Food: With Literary Quotations and Original Recipes for Every .. (1904) by Elisabeth Luther Cary, page 26. The excerpt below is the record exactly as published.
a panful of entirely fresh milk; let it come very slowly to the scalding point, being careful that it does not boil. Put it in a cold place for six hours, then, skim off the cream and press gently into little cups, sifting a little salt over the surface of each portion. Set away in a cold place. The result is very deli- cate cream cheese
Cook this with the app: pantry check, scaling, and the assistant.