Dessert
Cream cheese for sandwiches
Cream cheese for sandwiches, preserved from Marion Harland’s 1903 cookbook with ingredient cues including into a broad pan pour the fresh warm milk as soon as possible after it is milked.
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.
- Into a broad pan pour the fresh warm milk as soon as possible after it is milked;
- Remove at once and set in the ice-box, where it will cool suddenly, and leave it there for six or eight hours.
- Now skim and press the clotted cream into small jars or deep saucers.
- Sprinkle the top of the cream with fine salt, and cover.
Historical transcription
Source method
- 1
Into a broad pan pour the fresh warm milk as soon as possible after it is milked; set at the side of the range and bring slowly to the point where it just begins to simmer. Remove at once and set in the ice-box, where it will cool suddenly, and leave it there for six or eight hours. Now skim and press the clotted cream into small jars or deep saucers. Sprinkle the top of the cream with fine salt, and cover. Keep in a cold place until wanted.
Nutrition pending
No invented nutrition numbers.
WorkLife will publish nutrition and scalable serving quantities only after this historical transcription receives a measured modern adaptation.