Featured Historic Recipes
Potted Cheese
| This receipt was originally published in Maria Eliza Ketelby Rundell’s A New System of Domestic Cookery (W. Andrews, Boston: 1807). | |
| Original Recipe: Cut and pound four ounces of Cheshire cheese, one ounce and a half of fine butter, a teaspoonful of white pounded sugar, a little bit of mace, and a glass of white wine. Press it down in a deep pot. | |
| Modern Adaptation: | |
| 2 cups grated hard cheese (assorted sharp cheese such as cheddar or Romano) 2 ounces butter 2 teaspoons white sugar 1 teaspoon mace ¼ cup white port wine | |
| Using food processor or mixer, combine all ingredients until smooth. Adjust seasoning according to taste. | |
| Modern adaptation offered by Old Sturbridge Village's Department of Education and Public Programs |
More Featured Recipes
 Cranberry Sauce Dried Apple and Cranberry Pie Gourd Soup Lemon Pudding Marlborough Pudding Mince Pies Pounded Cheese Raspberry Charlotte Roasted Cheese Washington Cake |
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