Pounded Cheese
From Salads, sandwiches, and savouries, 1901
Excellent for sandwiches.
Presented as published in 1901. 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
1688Calories
54 gProtein
9 gCarbs
162 gFat
Full nutrition (34 nutrients)
Calories1688 kcal
Protein54 g
Carbohydrates8.6 g
Fiber2.9 g
Sugars0.9 g
Total Fat162 g
Saturated Fat96 g
Monounsaturated Fat42 g
Polyunsaturated Fat6 g
Omega-30.3 g
Cholesterol445 mg
Sodium1488 mg
Potassium242 mg
Calcium1635 mg
Iron1.4 mg
Magnesium75 mg
Phosphorus1061 mg
Zinc8.6 mg
Copper0.1 mg
Manganese0.5 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A1431 mcg
Vitamin E5.4 mg
Vitamin K18 mcg
Vitamin B60.2 mg
Vitamin B122.4 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)1 mg
Niacin (B3)0.3 mg
Folate51 mcg
Choline22 mg
Caffeine0 mg
Water84 g
As published
This recipe was extracted from Salads, sandwiches, and savouries (1901) by S. Beaty-Pownall, page 43. The excerpt below is the record exactly as published.
Pounded Cheese. — Break up any good cheese, even if dry and hard (this is a capital way of using up dry scraps of cheese), and pound it with either fresh butter or oil, using 3oz. or 4oz. of either of these to the lib. of cheese, according to the dryness of the latter ; seasoning it to taste with pepper, black or red, rnade mustard, or curry powder (a teaspoonful of either of the two latter
Cook this with the app: pantry check, scaling, and the assistant.