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National Grocery Co

A sandwich spread made from cheese, mustard, egg, vinegar, oil, and Worcestershire sauce.

From an old cookbook · modernised transcription
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The recipe

Ingredients

Contains: egg, milk, wheat, tree nuts, soy, fish, shellfish (auto-detected from the ingredients and method; we can miss things, so check labels)

Also mentioned in the method: almond, walnut, nuts

Directions

  1. Combine the cheese, raw mustard, egg yolk, salt, pepper, vinegar, sweet oil, and Worcestershire sauce in a bowl. Cream the mixture together with a fork until smooth.

  2. Spread the resulting paste on bread or crackers.

By Seattle (Wash.). Congregation Temple de Hirsch. Ladies' Auxiliary. Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures. See the original page.

Explore the science

What each ingredient does

Cheese
Provides the main body, flavour and richness of the spread.
Egg yolk
Adds richness and helps bind the paste into a smooth, creamy texture.
Sweet oil
Adds fat, giving the paste a softer, smoother spreading texture.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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