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Cottage Cheese
From The Institute cook book, 1913
Serves 8
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
Nutrition per serving
580Calories
15 gProtein
103 gCarbs
13 gFat
Full nutrition (33 nutrients)
Calories580 kcal
Protein15 g
Carbohydrates103 g
Fiber1.5 g
Sugars101 g
Total Fat13 g
Saturated Fat8.2 g
Monounsaturated Fat3.8 g
Polyunsaturated Fat0.5 g
Cholesterol54 mg
Sodium1753 mg
Potassium1092 mg
Calcium644 mg
Iron1.5 mg
Magnesium78 mg
Phosphorus614 mg
Zinc2.3 mg
Copper0.3 mg
Manganese0.2 mg
Vitamin D4.9 mcg
Vitamin C0 mg
Vitamin A88 mcg
Vitamin E0.2 mg
Vitamin K1 mcg
Vitamin B60.1 mg
Vitamin B121.6 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)1.1 mg
Niacin (B3)0.6 mg
Folate24 mcg
Choline83 mg
Caffeine9.7 mg
Water352 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from The Institute cook book (1913) by Helen Cramp, page 52. The excerpt below is the record exactly as published.
COTTAGE CHEESE Set a gallon or more of thick sour milk in warm water, or in a warm place until it reaches a temperature of 180° F. Let stand at this temperature for an hour or more, until the curd separates from the whey and seems firm. Turn gently into a piece of cheese- cloth; hang up to drain for several hours; chop and mix salt
Cook this with the app: pantry check, scaling, and the assistant.