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Cottage Cheese, No. 2

Name: Cottage Cheese, No. 2
Yield: 9 servings
Ingredients: Four quarts of thick sour milk; Four tea-spoonfuls of butter; Four salt-spoonfuls of salt; Four table-spoonfuls of cream

From The Pattern cook-book, 1890

Serves 9

If too soft, chill for an hour before shaping.

Presented as published in 1890. 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

538Calories

13 gProtein

92 gCarbs

16 gFat

Full nutrition (33 nutrients)

Calories538 kcal

Protein13 g

Carbohydrates92 g

Fiber1.3 g

Sugars90 g

Total Fat16 g

Saturated Fat8.6 g

Monounsaturated Fat3.9 g

Polyunsaturated Fat0.4 g

Cholesterol59 mg

Sodium4794 mg

Potassium978 mg

Calcium579 mg

Iron1.4 mg

Magnesium70 mg

Phosphorus550 mg

Zinc2.1 mg

Copper0.3 mg

Manganese0.2 mg

Vitamin D4.3 mcg

Vitamin C0 mg

Vitamin A78 mcg

Vitamin E0.2 mg

Vitamin K1 mcg

Vitamin B60.1 mg

Vitamin B121.4 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)1 mg

Niacin (B3)0.5 mg

Folate22 mcg

Choline74 mg

Caffeine8.7 mg

Water317 g

Estimated from matched ingredients across 9 servings.

As published

This recipe was extracted from The Pattern cook-book (1890) by Butterick Publishing Company, page 138. The excerpt below is the record exactly as published.

COTTAGE CHEESE, NO. 2. Four quarts of thick sour milk. Four tea-spoonfuls of butter. Four salt-spoonfuls of salt. Four table-spoonfuls of cream

Cook this with the app: pantry check, scaling, and the assistant.