Potted Cheese

The Art of Cookery Made Easy and Refined · Mollard, John · 1802

Source: The Art of Cookery Made Easy and Refined
Status: success · extracted 13 days ago
Not a recipe: No

Ingredients (5)

a pound of grated parmezan or cheshire cheese ↝ Cheese, cheshire [Dairy and Egg Products]
three ounces of cold fresh butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
a little sifted mace ↝ Spices, mace, ground [Spices and Herbs]
a tea spoonful of mustard ↝ Mustard greens, raw [Vegetables and Vegetable Products]
clarified butter ↝ Butter, stick, unsalted [Dairy and Egg Products]

Instructions (1)

Mix all well in a marble mortar, put it into small pots, cover with clarified butter, and set the pots in a cold dry place.

Original Text

Potted Cheese.

To a pound of grated parmezan or cheshire cheese add three ounces of cold fresh butter, a little sifted mace, and a tea spoonful of mustard. Mix all well in a marble mortar, put it into small pots, cover with clarified butter, and set the pots in a cold dry place.

Notes

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