Dessert
Cream cheese
A page-cited historical dessert recipe from Marion Harland, transcribed with its original method.
Prep, cook, and serving values are clearly labeled editorial estimates. This transcription still needs a verified yield and modern kitchen adaptation before WorkLife will allow it to create a shopping cart.
From the cited source
Source ingredient cues
These cues were extracted from the historical method for discovery. Use the complete source method and citation alongside them.
- To every quart of rich milk you use allow a pinch of salt and a teaspoonful of rennet, taking care to buy that which is not flavored in any way.
- Wrap in two or three folds of tissue paper or in tinfoil, to exclude the air.
Historical transcription
Source method
- 1
To every quart of rich milk you use allow a pinch of salt and a teaspoonful of rennet, taking care to buy that which is not flavored in any way. When it is solid, turn into a bag and let it drip. When it is well drained so that all the whey is taken from the curd—it may take more than a day for this, and in that case you must change the bag at the end of the first twelve hours—take it out, chop the curd fine, put it into a cheese box and press two hours. Wrap in two or three folds of tissue paper or in tinfoil, to exclude the air.
Nutrition pending
No invented nutrition numbers.
WorkLife will publish nutrition and scalable serving quantities only after this historical transcription receives a measured modern adaptation.