Cottage Cheese
From A textbook of domestic science for high schools, 1913
Presented as published in 1913. 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 A textbook of domestic science for high schools (1913) by Matilda G. Campbell, page 48. The excerpt below is the record exactly as published.
Cottage Cheese Set a dish of thick sour milk in a pan of lukewarm water (100°). When the curd is well set, strain off the whey through a cheese cloth. Work the curd with a fork or potato masher until fine- grained. Season with salt and moisten with cream. Shape into small cakes suitable for serving. Chopped parsley, pimentos, or olives may be added to vary the flavor
Cook this with the app: pantry check, scaling, and the assistant.