Cream Cheese
From The household cook book, 1902
Serves 4
This cheese can be made in a round form in a pudding-dish.
Presented as published in 1902. 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 The household cook book (1902) by Smiley, James B[ethuel],, page 151. The excerpt below is the record exactly as published.
cream cheese, Parmesan, Stilton, etc., etc., and rusks, crackers, or fancy biscuits, fanciful pats of butter, lettuce, cucumbers or cresses, are served with the cheese. Parmesan cheese is, perhaps, the most celebrated of the foreign varieties. It is made of skimmed milk, and owes its rich flavor to the fine, sweet herbage of Lom- l)ardy about Farma and Favia, in Italy, where the cows are pastured. It is distin- guished by its power of keeping, and after being kept some time it becomes hard and needs to be grated before it can be used. MILK, BUTTER AND CHEESE 199 BOILED CHEESE.— Take 2 thick slices of cheese, 1 teaspoon of butter, ^ teacux) of milk, a little sugar and mustard, 1 egg, pe^jper and salt to taste. Put all the ingredients, except the egg, into a clean pan, and stir over the fire until they boil and become quite smooth; then beat the egg well, and stir it in over the fire for a minute, after which pour out on a dish and brown in the oven. CREAM CHEESE. — Dip a cheese cloth in salted water, and put it in a square dish or baking tin, having first laid a folded napkin in the dish; on the cheese=cloth put the thickest cream you have — it must be perfectly sweet (Devonshire cream is the best); pour the cream in, a little at a time, and sprinkle a little salt on each layer
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