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Cottage Cheese
From How we cook in Tennessee .., 1906
Serves 8
Presented as published in 1906. 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
151Calories
8 gProtein
12 gCarbs
8 gFat
Full nutrition (33 nutrients)
Calories151 kcal
Protein7.8 g
Carbohydrates12 g
Fiber0 g
Sugars12 g
Total Fat8.1 g
Saturated Fat4.6 g
Monounsaturated Fat2 g
Polyunsaturated Fat0.5 g
Cholesterol27 mg
Sodium256 mg
Potassium329 mg
Calcium280 mg
Iron0.1 mg
Magnesium24 mg
Phosphorus207 mg
Zinc0.9 mg
Copper0.1 mg
Manganese0 mg
Vitamin D3.2 mcg
Vitamin C0 mg
Vitamin A115 mcg
Vitamin E0.2 mg
Vitamin K0.7 mcg
Vitamin B60.1 mg
Vitamin B121.1 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.4 mg
Niacin (B3)0.2 mg
Folate12 mcg
Choline36 mg
Caffeine0 mg
Water214 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from How we cook in Tennessee .. (1906) by Jackson (Tenn.). First Baptist Church. The Silver Thimble Society., page 37. The excerpt below is the record exactly as published.
Cottage Cheese. — Early in the morning take half gallon fresh buttermilk
Cook this with the app: pantry check, scaling, and the assistant.