Estimated Nutrition (whole recipe, rough)
Counts 4 of 5 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Cheese | 1 oz (28g) cheddar | 113 |
| Butter | 1 tbsp (14g) | 102 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Allspice | 1 tsp ground (1.9g) | 5 |
| Mace | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- Cheshire cheese - 225g (8 oz) grated,
- Butter - 50g (2 oz) softened,
- Ground mace or allspice - tsp,
- Sweet sherry or Madeira - 2 tbsp,
- Melted butter - for sealing.
- =
Directions
1. Mix the cheese with the softened butter and spice. The exact amount of butter will depend on how dry or moist the cheese is. Beat thoroughly. Add the sherry and mix again.
2. Put the mix into small pots or ramekins, pressing it down well and smoothing the tops.
3. Cover each with melted butter and store in the refrigerator.
4. Remove from the refrigerator about 1 hour before serving. Spread on toast or bread with fruit and celery.