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1800s Cooking Tips and Recipes

Cream Cheese - Put three pints of milk to a half pint of cream, warm and put in a little rennett; keep it covered in a warm place till it is curdled, then put it in a mould with holes in it and drain about an hour. Serve with cream and sugar.

The Willimantic Chronicle, Willimantic, Conn., July 12, 1882


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