Estimated Nutrition (whole recipe, rough)
Counts 6 of 7 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Cheddar Cheese | 1 oz (28g) | 113 |
| Beer | 1/4 cup (60ml) for cooking | 43 |
| Soy Sauce | 1 tbsp (15ml) | 9 |
| Garlic | 1 clove (3g) | 4 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Salt | 1 tsp (6g) | 0 |
| Sauce | 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
- =
- 1 1/2 tsp Finely chopped garlic
- 1 tbsp Worcestershire sauce
- 1/2 tsp Tabasco sauce
- 1/2 tsp Dry mustard
- 1/2 tsp Salt
- 1 cup Beer
- 4 cup Sharp cheddar cheese
- =
Directions
In a deep bowl, crush the garlic to a paste with a pestle or the back of a spoon.
Beat in the worcestershire, tabasco, mustard and salt.
Next, stir the mixture constantly, pour in the beer in a slow, thin stream.
After the ingredients are well blended, beat in the cheese, a cupful at a time, and continue to beat until the
mixture is smooth.
Pack the beer cheese tightly into a 2-cup mold or an earthenware crock.
Cover with a lid or foil and refrigerate for at least 24 hours before serving.
Note: beer cheese is traditionally served with crisp crackers as a first course or an accompaniment to drinks.