Cream Cheese
From The white ribbon cook book, 1894
Serves 8
Ready in about 3 weeks if the weather is warm.
Presented as published in 1894. 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 white ribbon cook book (1894) by Kathryn Armstrong, page 124. The excerpt below is the record exactly as published.
Cream Cheese — Put 5 quarts of strippings, that is, the last of the milk, into a pan with 2 spoonfuls of rennet
Cook this with the app: pantry check, scaling, and the assistant.