vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Potted Cheese
From The encyclopædia of practical cookery, 1890
Serves 10
Presented as published in 1890. 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 encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 266. The excerpt below is the record exactly as published.
Potted Cheese. — Take lib. of Cheshire Cheese, cut it into dice, and put these in a mortar with 6oz. of butter, Sauces, dec., referred to, see under their special heads. 352 TEE ENCYCLOPEDIA OF PRACTICAL COOKERY. Cheese — continued. 2 table-spoonfuls of caster sugar finely powdered, and 1 tea- spoonful of mace ; then pour over 4 wineglassfuls of sherry
Cook this with the app: pantry check, scaling, and the assistant.