Cottage Cheese
From Principles of food preparation, 1914
Save the liquid, or whey, which was strained off from the curd.
Presented as published in 1914. 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
585Calories
32 gProtein
45 gCarbs
31 gFat
Full nutrition (30 nutrients)
Calories585 kcal
Protein32 g
Carbohydrates45 g
Sugars47 g
Total Fat31 g
Saturated Fat18 g
Monounsaturated Fat6.7 g
Polyunsaturated Fat1.1 g
Omega-30.1 g
Cholesterol117 mg
Sodium370 mg
Potassium1462 mg
Calcium1199 mg
Iron0 mg
Magnesium116 mg
Phosphorus984 mg
Zinc4.1 mg
Copper0 mg
Manganese0 mg
Vitamin D9.4 mcg
Vitamin A312 mcg
Vitamin E0.5 mg
Vitamin B60.6 mg
Vitamin B125.3 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)1.3 mg
Niacin (B3)1 mg
Folate0 mcg
Choline174 mg
Water859 g
As published
This recipe was extracted from Principles of food preparation (1914) by Mary Davoren Molony Chambers, page 44. The excerpt below is the record exactly as published.
Cottage Cheese Method I. Proceed as for junket, omitting the sugar and flavoring. When the milk is set or jellied, break up the clot with a fork, and strain off the liquid through a jelly-bag, or a piece of cheesecloth placed over a wire strainer. Squeeze the cloth gently to get rid of the hquid, season the curd with a little salt
Cook this with the app: pantry check, scaling, and the assistant.