Potato Cheese
From The victory cookery book, 1918
This will cut like cheddar cheese.
Presented as published in 1918. 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 victory cookery book (1918) by Peel, C. S. Mrs, page 59. The excerpt below is the record exactly as published.
Potato Cheese Materials.—1 lb. mashed potato, 2 oz. fat, 2 oz. rinds of cheese grated finely or chopped, | 1 oz. salt, cayenne (as much as will lie on a sixpence), 1 gill of milk, 4 oz. potato flour, 1 oz. milk powder, 1 teaspoonful of | mustard, colouring.
Cook this with the app: pantry check, scaling, and the assistant.