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Cottage Cheese
From The economical cook book, 1905
Serves 4
Presented as published in 1905. 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
7Calories
0 gProtein
1 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories7.4 kcal
Protein0.2 g
Carbohydrates1.3 g
Fiber0 g
Sugars1.3 g
Total Fat0.2 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0.7 mg
Sodium6.9 mg
Potassium14 mg
Calcium8.3 mg
Iron0 mg
Magnesium1 mg
Phosphorus7.9 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0.1 mcg
Vitamin C0 mg
Vitamin A1.1 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0.3 mcg
Choline1.1 mg
Caffeine0.1 mg
Water4.5 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The economical cook book (1905) by Sara T. Paul, page 95. The excerpt below is the record exactly as published.
Cottage Cheese. Pour a pan of thick sour milk into a bag made for the pur- pose— -of strainer-cloth or rather thin crash ; tie it loosely an^ hang it to drain for five or six hours ; when dry, turn it out, rub it with the back of a wooden spoon until every lump is out of it, add rich cream and a little salt
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