vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Cottage Cheese
From The Hotel St. Francis cook book, 1919
Serves 3
Presented as published in 1919. 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
390Calories
21 gProtein
30 gCarbs
21 gFat
Full nutrition (30 nutrients)
Calories390 kcal
Protein21 g
Carbohydrates30 g
Sugars31 g
Total Fat21 g
Saturated Fat12 g
Monounsaturated Fat4.5 g
Polyunsaturated Fat0.7 g
Omega-30.1 g
Cholesterol78 mg
Sodium247 mg
Potassium975 mg
Calcium799 mg
Iron0 mg
Magnesium77 mg
Phosphorus656 mg
Zinc2.7 mg
Copper0 mg
Manganese0 mg
Vitamin D6.2 mcg
Vitamin A208 mcg
Vitamin E0.3 mg
Vitamin B60.4 mg
Vitamin B123.5 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.9 mg
Niacin (B3)0.7 mg
Folate0 mcg
Choline116 mg
Water572 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The Hotel St. Francis cook book (1919) by Hirtzler, Victor., page 114. The excerpt below is the record exactly as published.
Cottage cheese and crackers Coffee DINNER Consomme aux perles de Nizam Fillet of perch, St. Charles Shoulder of lamb, baker's oven style Romaine salad Baba au rhum Coffee English mutton chop, XX Century Club. Secure from the butcher four English mutton chops with the kidneys. Season with salt and pepper, roll in oil, and broil. Place on a platter and cover with sauce Madere. Garnish with four red peppers (pimentos) stuffed with puree of sweet potatoes. Cottage cheese. Let two quarts of milk become sour. Put in a cheese cloth and allow to hang for twenty-four hours, so all the water can drain out. Then put the curd in a salad bowl, season with salt and pepper, mix well until smooth ; or strain it through a fine sieve ; then add a cup of sweet cream, and some chives cut very fine
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