Cottage Cheese
From Dora's cook book, 1888
Serves 8
Presented as published in 1888. 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 Dora's cook book (1888) by Dora E. Fairfield, page 31. The excerpt below is the record exactly as published.
COTTAGE CHEESE. Set a gallon of clabbered milk on the stove hearth or on the oven after cooking a meal, leaving the door open, turn it around frequently, and cut the curd square with a knife, stirring gently now and then till about as warm as the finger will bear, and when whey shows all around the curd, pour all into a coarse bag and hang to drain in a cool place for three or four hours. When wanted, turn from the bag, chop rather coarse with a knife, and dress with salt and sweet cream
Cook this with the app: pantry check, scaling, and the assistant.