Cottage Cheese
From The universal cookery book, 1887
Presented as published in 1887. 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
As published
This recipe was extracted from The universal cookery book (1887) by Gertrude Strohm, page 36. The excerpt below is the record exactly as published.
COTTAGE CHEESE. Cottage Cheese. Take two quarts of clabbered milk, and heat on the stove until the curd separates from the whey. (Be careful not to cook it.) Place it to drain in a thin muslin bag for six or eight hours, then take it out, put in a dish, and dress it with half a pint of cream, and salt and pepper to taste
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