Cream Cheese Savoury
From Salads, sandwiches, and savouries, 1901
Ensure the mixture is stiff enough to roll.
Presented as published in 1901. 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 Salads, sandwiches, and savouries (1901) by S. Beaty-Pownall, page 47. The excerpt below is the record exactly as published.
Cream Cheese Savoury.- — Cream 4oz. of butter and mix it with three well-beaten eggs, and when it is all like cream add a quarter of a tin of unsweetened condensed milk (or use cream), three tablespoonfuls of grated cheese
Cook this with the app: pantry check, scaling, and the assistant.