Cream Cheese with Marmalade
From The encyclopædia of practical cookery, 1890
Serves 4
Presented as published in 1890. 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 encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 264. The excerpt below is the record exactly as published.
Cream Cheese with Marmalade. — Put 1 pint of cream into a saucepan, place it over the fire until boiling, then take it off and mix with it a few table-spoonfuls of any kind of marmalade preferred, and a small quantity of finely-chopped, candied lemon-peel. Leave the cream till nearly cold, put a moderate amount of rennet
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