Cream Cheese, No. 2
From Virginia Cookery-book, 1884
Serves 8
Ready to eat in about two weeks.
Presented as published in 1884. 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 Virginia Cookery-book (1884) by Mary Stuart Smith, page 137. The excerpt below is the record exactly as published.
Take five quarts of new milk fresh from the cow, and add to it a quart of cream and a pint of warm water ; then stir it all together, and put into it enough prepared rennet to turn that quantity of milk (one dessert-spoonful to a quart)
Cook this with the app: pantry check, scaling, and the assistant.