vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Potted Cheese
From Miss Corson's practical American cookery and household management, 1885
Serves 10
Presented as published in 1885. 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
Nutrition per serving
588Calories
21 gProtein
5 gCarbs
62 gFat
Full nutrition (34 nutrients)
Calories588 kcal
Protein21 g
Carbohydrates5 g
Fiber0.5 g
Sugars0.7 g
Total Fat62 g
Saturated Fat31 g
Monounsaturated Fat7 g
Polyunsaturated Fat2 g
Omega-30.1 g
Cholesterol182 mg
Sodium977 mg
Potassium104 mg
Calcium652 mg
Iron0.6 mg
Magnesium31 mg
Phosphorus424 mg
Zinc3.4 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C0.5 mg
Vitamin A288 mcg
Vitamin E0.7 mg
Vitamin K2.2 mcg
Vitamin B60.1 mg
Vitamin B121 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.4 mg
Niacin (B3)0.1 mg
Folate21 mcg
Choline1.2 mg
Caffeine0 mg
Water56 g
Estimated from matched ingredients across 10 servings.
As published
This recipe was extracted from Miss Corson's practical American cookery and household management (1885) by Juliet Corson, page 142. The excerpt below is the record exactly as published.
POTTED CHEESE. Grate two pounds of old cheese : pound it in a mortar to a smooth paste with a quarter of a pound of butter, a saltspoonful of powdered mace, a teaspoonful of salt, and a glass of sherry ; pack the cheese in earthen jars, cover it with clarified butter
Cook this with the app: pantry check, scaling, and the assistant.