Cheese Pâté

Name: Cheese Pâté
Ingredients: ½ lb. good cheese; ½ lb. fresh butter; a wineglassful of Worcester sauce or Yorkshire relish; a tablespoonful of Liebig’s Extract of Meat; a small teaspoonful of black pepper

From The Samaritan cookery book, 1903

Miss Andrew, 2 Wellington Square, Ayr.

Presented as published in 1903. 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 Samaritan cookery book (1903) by E. P. Watson, page 30. The excerpt below is the record exactly as published.

^ lb. good cheese. | J lb. fresh butter. Grate cheese nicely, mix butter and cheese thoroughly with a fork. Add a wineglassful of Worcester sauce or Yorkshire relish, a tablespoonful of Liebig’s Extract of Meat, a small teaspoonful of black pepper

Cook this with the app: pantry check, scaling, and the assistant.