Pounded Cheese

Ingredients

• every pound cheese
• three tablespoons butter
• a teaspoon mixed mustard
• a pinch cayenne pepper

Method

1. 1

   Cut cheese into small pieces and pound smoothly.

2. 2

   Mix in butter and press into a jar.

3. 3

   Cover with clarified butter to keep for several days.

4. 4

   Can be flavored with mustard or curry powder.

As published

This recipe was extracted from The new practical housekeeping (1890) by Estelle Woods Wilcox, page 111. The excerpt below is the record exactly as published.

every pound cheese allow three table- spoons butter. Cut cheese into small pieces and pound smoothly in mortar (or use a bowl and potato masher), then thoroughly mix the butter with it ; press into a jar, cover with clarified butter and it will keep several days. A good way to dispose of dry cheese ; very nice for sandwiches, and the best mode of preparing for those whose digestion is weak. May be flavored by adding a teaspoon mixed mustard, cayenne or powdered mace, to each pound cheese, and curry powder is often used. Toasted Cheese, — Rub the bottom of a heated frying-pan with a cut onion, then with butter. Put a half pound dry grated cheese into it, stirring fast to prevent burning. When it is melted put in a tablespoon each melted butter and made mustard, and a pinch cay- 136 CHEESE. 6nne pepper, and lastly a tablespoon bread-crumbs, which have been previously soaked in cream, tnen pressed almost drv. Spread smoking hot on rounds or slices of thin toast from which the crust has been pared, and serve at once. For Toasted Cheese with Eggs take one-half pound good English cheese, three eggs beaten light, three tablespoons bread-crumbs soaked in cream, tablespoon mustard, a little minced parsley, three table- spoons butter, melted, but not hot. Beat the soaked crumbs into the wtchen cheew Knife, eggs, then the butter and seasoning, lastly the cheese. Beat very light, spread smoothly on slices of delicate toast and brown quickly upon the upper graiing of the oven. The cheese knife will be found useful in preparing cheese for toasting, scooping out the inside of a dry cheese, etc. Ramakin^. — Four ounces grated, high-flavored cheese, half Cheshire and half Parmesan if obtainable, or all of one kind, two ounces each butter and bread (without crust), a scant gilj milk, one- third teaspoon each mustard and salt, small pinch cayenne pepper

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