Cream Cheese with Bar-le-Duc Currants
From Luncheons, 1902
Presented as published in 1902. 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 Luncheons (1902) by Mary Ronald, page 49. The excerpt below is the record exactly as published.
CREAM CHEESE WITH BAR-LE-DUC CURRANTS Beat with a fork a square of Pliiladelphia cream cheese, or of domestic Neufchatel, until it is light and smooth. AVhip three tablespoonfuls of cream to a stiff froth. Mix the cheese and whipped cream together lightly and pile the mixture on a dish in which it is to be served. Put it in a cool place. Just before serving pour over it a glassful of Bar-le- Duc red currant
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