Nut and Cheese Paste

Ingredients

• Four ounces of Cheddar Cheese
• Two ounces of Pine Kernels
• Two ounces of Almonds
• Two ounces of Butter
• One dessertspoonful of dry Mustard
• The beaten white of an Egg

Method

1. 1

   Grate the cheese.

2. 2

   Blanch the almonds and put them through a nut mill, then pound them well in a mortar, adding a drop of white of egg occasionally to prevent them oiling.

3. 3

   Well wash and pick over the pine kernels and chop them finely.

4. 4

   Add the nuts to the cheese and also the mustard.

5. 5

   Beat the butter until quite soft, add it to the other ingredients and mix all together thoroughly.

6. 6

   Put the paste in a pot and keep it well covered.

As published

This recipe was extracted from The Apsley cookery book (1905) by Webster, John J. Mrs, page 96. The excerpt below is the record exactly as published.

Nut and Cheese Paste. Ingredients. Four ounces of Cheddar Cheese. Two ounces of Pine Kernels. Two ounces of Almonds. Two ounces of Butter. One dessertspoonful of dry Mustard. The beaten white of an Egg

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