Cottage Cheese and Fruit— Bretonne

Ingredients

• two quarts of rich clabbered milk
• the whites of four eggs
• half a cup of thick cream

Method

1. 1

   Turn two quarts of rich clabbered milk into a cheese cloth bag and hang it up to drip.

2. 2

   When the whey has drained away stir the curds in a bowl until creamy.

3. 3

   Beat the whites of four eggs to a stiff froth with enough sugar to sweeten well.

4. 4

   Mix half a cup of thick cream with the curds and fold in the beaten eggs.

5. 5

   Pile fresh raspberries or strawberries in the center of a glass dish, surround with the mixture and serve at once.

6. 6

   Preserved or any fresh fruit can be used.

As published

This recipe was extracted from Pan-Pacific cook book (1915) by L. L. McLaren, page 74. The excerpt below is the record exactly as published.

COTTAGE CHEESE AND FRUIT— BRETONNE Turn two quarts of rich clabbered milk into a cheese cloth bag and hang it up to drip. When the whey has drained away stir the curds in a bowl until creamy. Beat the whites of four eggs to a stiff froth with enough sugar to sweeten well. Mix half a cup of thick cream

Cook this with the app: pantry check, scaling, and the assistant.