Cream Cheese

Name: Cream Cheese
Ingredients: three-fourths of a pound of cheese; two eggs; two tablespoons of flour; two cups of sweet milk; lump of butter the size of an egg; a pinch of cayenne pepper

From Trinity cook book, 1925

Serve with crackers.

Presented as published in 1925. 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 Trinity cook book (1925) by Trinity Methodist Episcopal Church, South (Roanoke, Va.), page 4. The excerpt below is the record exactly as published.

CREAM CHEESE Melt three-fourths of a pound of cheese on back of stove. Make a cream of two eggs, two tablespoons of flour, two cups of sweet milk, lump of butter the size of an egg, and when thick stir in the melted cheese, and add a pinch of cayenne pepper

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