Cottage Cheese
From Blue Ribbon and Pure Gold cook book, 1905
Serve with salads or as a filling for sandwiches.
Presented as published in 1905. 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 Blue Ribbon and Pure Gold cook book (1905) by Blue Ribbon Manufacturing Company, page 88. The excerpt below is the record exactly as published.
Cottage Cheese—Put a pan of sour milk on the stove or range, where it is not too hot; let it scald until the whey rises to Milk and Cheese 143 the top (be careful not to let it boil or the curd will become hard and tough). Put a clean cloth over a sieve, and pour this curd and whey into it, leaving it covered to drain 24 hours; then put it into a dish and chop it, adding a teaspoon of salt, a teaspoon of butter, and enough sweet cream to make the cheese the con- sistency of putty
Cook this with the app: pantry check, scaling, and the assistant.