Potted Cheese
From The thorough good cook, 1895
Serves 8
Presented as published in 1895. 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 thorough good cook (1895) by George Augustus Sala, page 212. The excerpt below is the record exactly as published.
Potted Cheese. Add to a pound of grated Parmesan or Cheshire cheese, in a mortar, three ounces of cold fresh butter, a little sifted mace, and a teaspoonful of mustard
Cook this with the app: pantry check, scaling, and the assistant.