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Cottage Cheese, No. I
From The Pattern cook-book, 1890
Serves 2
Improved by adding cream at the time of seasoning.
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
8Calories
0 gProtein
1 gCarbs
0 gFat
Full nutrition (34 nutrients)
Calories7.5 kcal
Protein0.4 g
Carbohydrates0.6 g
Fiber0 g
Sugars0.6 g
Total Fat0.4 g
Saturated Fat0.2 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol1.5 mg
Sodium4855 mg
Potassium20 mg
Calcium18 mg
Iron0 mg
Magnesium1.6 mg
Phosphorus13 mg
Zinc0.1 mg
Copper0 mg
Manganese0 mg
Vitamin D0.1 mcg
Vitamin C0 mg
Vitamin A4 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120.1 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0 mcg
Choline2.2 mg
Caffeine0 mg
Water11 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The Pattern cook-book (1890) by Butterick Publishing Company, page 137. The excerpt below is the record exactly as published.
COTTAGE CHEESE, NO. I. For making this cheese the milk should not be too sour ; as soon as it gets thick it is ready to use. Place the pan of milk over a kettle of hot water and heat almost to the boiling point. When it has been in the heat six or eight minutes, take a large spoon and turn the milk over by spoonfuls, bringing the hot part on top. When the whey has become so hot that it cannot be touched by the finger, turn all into a colander to drain. When free of whey, add salt generously, and butter and pepper as desired
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