Cheese Pounded
From Cooking for profit, 1886
Serves 6
Presented as published in 1886. 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 Cooking for profit (1886) by Jessup Whitehead, page 14. The excerpt below is the record exactly as published.
Cheese Pounded. Cut up one pound of cheese that has become too dry for the table, into small pieces ; add three ounzes of butter and a teaspoonful of made mustard
Cook this with the app: pantry check, scaling, and the assistant.