Cottage Cheese
From Selection and preparation of food, 1907
Temperature is a large factor in the success of this preparation.
Presented as published in 1907. 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
290Calories
7 gProtein
52 gCarbs
7 gFat
Full nutrition (33 nutrients)
Calories290 kcal
Protein7.4 g
Carbohydrates52 g
Fiber0.7 g
Sugars51 g
Total Fat6.6 g
Saturated Fat4.1 g
Monounsaturated Fat1.9 g
Polyunsaturated Fat0.2 g
Cholesterol27 mg
Sodium270 mg
Potassium546 mg
Calcium322 mg
Iron0.8 mg
Magnesium39 mg
Phosphorus307 mg
Zinc1.2 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin D2.4 mcg
Vitamin C0 mg
Vitamin A44 mcg
Vitamin E0.1 mg
Vitamin K0.5 mcg
Vitamin B60.1 mg
Vitamin B120.8 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.5 mg
Niacin (B3)0.3 mg
Folate12 mcg
Choline41 mg
Caffeine4.9 mg
Water176 g
As published
This recipe was extracted from Selection and preparation of food (1907) by Isabel Bevier, page 6. The excerpt below is the record exactly as published.
Cottage Cheese. Prepare cottage cheese from thick sour milk
Cook this with the app: pantry check, scaling, and the assistant.