Cream Cheese
From The Dudley book of cookery and household recipes, 1909
The cream should have stood for twenty-four hours and be very thick.
Presented as published in 1909. 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 Dudley book of cookery and household recipes (1909) by Dudley, Georgiana Elizabeth Ward Countess of, page 70. The excerpt below is the record exactly as published.
CREAM CHEESE TO BE MADE OF 24 HOURS^ CREAM A QUART of cream, which has stood twenty-four hours and is very thick, to be put into a thick cloth which has been thoroughly rinsed, press it with a four-ounce weight
Cook this with the app: pantry check, scaling, and the assistant.