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