Pounded Cheese

Ingredients

• 1½ lb. of good dry Cheese
• 3oz. of butter
• 1 teaspoonful of made mustard
• 1 teaspoonful of curry powder
• 1 teaspoonful of ground spice
• ½ teaspoonful of black pepper
• 1 wineglassful of sherry

Method

1. 1

   Chop Cheese, pound with butter and spices, then stir in sherry.

2. 2

   Spread on toasted bread and serve.

Nutrition per serving

Estimated from matched ingredients across 8 servings.

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.

1 table-spoonful of made mustard, and pour in 2 table- spoonfuls of vinegar and a small quantity of salad-oil. Continue to pound until the mixture has the appearance of cream, then add 12oz. of picked shrimps. Stuff the preparation into a crab shell on a dish, with sprigs of parsley and thin slices of lemon for garnish, and serve. 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, and pound well together after it has stood for two or three minutes to soak. Work it into a smooth paste, and place in jars, putting clarified butter over the top. Pounded Cheese. — Chop about lib. of good dry Cheese, put it in a mortar with 3oz. of butter, and pound to a smooth paste. Mix with it 1 teaspoonful each of made mustard, curry powder, and ground spice, and % tea- spoonful of black pepper. Stir 1 wineglassful of sherry

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