Cottage Cheese

Name: Cottage Cheese
Ingredients: one gallon of thick milk; add a little salt; thin with good sweet cream

From The Pennsylvania German cook book, 1902

Presented as published in 1902. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.

A modern interpretation · AI-generated from the original record

Ingredients

Method

Nutrition per serving

4640Calories

119 gProtein

827 gCarbs

105 gFat

Full nutrition (33 nutrients)

Calories4640 kcal

Protein119 g

Carbohydrates827 g

Fiber12 g

Sugars811 g

Total Fat105 g

Saturated Fat66 g

Monounsaturated Fat30 g

Polyunsaturated Fat3.9 g

Cholesterol429 mg

Sodium4328 mg

Potassium8734 mg

Calcium5147 mg

Iron12 mg

Magnesium624 mg

Phosphorus4913 mg

Zinc19 mg

Copper2.5 mg

Manganese1.5 mg

Vitamin D39 mcg

Vitamin C0 mg

Vitamin A702 mcg

Vitamin E1.9 mg

Vitamin K7.8 mcg

Vitamin B61 mg

Vitamin B1212 mcg

Thiamin (B1)1.8 mg

Riboflavin (B2)8.7 mg

Niacin (B3)4.8 mg

Folate195 mcg

Choline663 mg

Caffeine78 mg

Water2815 g

As published

This recipe was extracted from The Pennsylvania German cook book (1902) by Keller, J. A. Mrs, page 34. The excerpt below is the record exactly as published.

COTTAGE CHEESE. Scald one gallon of thick milk by set¬ ting it on buck of stove, heating gradu¬ ally, then drain through a colander or cloth, let it drain thoroughly. When wanted for u.se, rub smooth with an iron spoon, add a little salt and thin with good sweet cream

Cook this with the app: pantry check, scaling, and the assistant.