Three-in-One Mold
A historical recipe from The Complete Book of Cheese, by Bob Brown (1955).
A historical recipe
The Complete Book of Cheese, by Bob Brown (1955). Project Gutenberg eBook #14293.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards. Its words name: raw egg. Check current food-safety guidance before following this.
Source and licence
From The Complete Book of Cheese, by Bob Brown (1955). Digitised by Project Gutenberg, eBook #14293 (https://www.gutenberg.org/ebooks/14293). Public domain in the USA; its status may differ elsewhere.
Read the original Public domain in the USA
What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.
- Raw egg. Raw or lightly cooked egg carries a risk, above all for children, older people, anyone pregnant or unwell.
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Ingredients
- 1/2 cup Roquefort cheese
- 2 tablespoons gelatin
- 2 cups cream
- 1/2 cup minced chives Mash
- 1 lemon Salt Pepper
Method
- 3/4 cup cream cheese 1/2 cup grated American Cheddar cheese 1/2 cup Roquefort cheese, crumbled 2 tablespoons gelatin, dissolved and stirred into 1/2 cup boiling water Juice of 1 lemon Salt Pepper 2 cups cream, beaten stiff 1/2 cup minced chives Mash the cheeses together, season gelatin liquid with lemon, salt and pepper and stir into cheese with the whipped cream.
- Add chives last Put in ring mold or any mold you fancy, chill well and slice at table to serve on lettuce with a little mayonnaise, or plain.