Cottage Cheese
From Principles of cooking, 1914
The curd and whey may be separated by pouring boiling water over the milk.
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
As published
This recipe was extracted from Principles of cooking (1914) by Emma Conley, page 57. The excerpt below is the record exactly as published.
Cottage Cheese. — Heat sour milk to a temperature of about 98° F. and let stand untilitis uniformly warm throughout and the curd separates from the whey. Drain the whey off; add. melted butter or cream, salt, pepper, and serve while ipesheev tt may. ‘be’ * fla- vored with pimentoes, chopped olives, — or choppednuts.
Cook this with the app: pantry check, scaling, and the assistant.