Cottage Cheese Pie

Name: Cottage Cheese Pie
Ingredients: Cottage cheese, 1 cup.; Sugar, ^ cup.; Honey, i cup.; Milk, § cup.; Yolk of 2 eggs, beaten.; Melted butter, 2 tablespoons.; Vanilla, J teaspoon.; Salt.

From Use and preparation of food, 1919

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

1355Calories

29 gProtein

254 gCarbs

31 gFat

Full nutrition (34 nutrients)

Calories1355 kcal

Protein29 g

Carbohydrates254 g

Fiber0.3 g

Sugars253 g

Total Fat31 g

Saturated Fat19 g

Monounsaturated Fat8.2 g

Polyunsaturated Fat1.1 g

Omega-30.1 g

Cholesterol99 mg

Sodium763 mg

Potassium546 mg

Calcium394 mg

Iron1 mg

Magnesium39 mg

Phosphorus462 mg

Zinc2.3 mg

Copper0.1 mg

Manganese0.2 mg

Vitamin D1.2 mcg

Vitamin C0.8 mg

Vitamin A375 mcg

Vitamin E0.9 mg

Vitamin K1.9 mcg

Vitamin B60.2 mg

Vitamin B121.6 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.8 mg

Niacin (B3)0.6 mg

Folate26 mcg

Choline30 mg

Caffeine0 mg

Water320 g

As published

This recipe was extracted from Use and preparation of food (1919) by United States. Federal Board for Vocational Education., page 47. The excerpt below is the record exactly as published.

Cottage cheese pie. Cheese custard. Served with cream and sugar, or preserved or fresh fruits. 4. Uses for whey. — The whey contains more than one-fourth the total food value of the milk and should not be wasted. It may be used : A. As the liquid in boiled salad dressing. B. As the liquid in cornstarch or tapioca pudding. C. As the liquid in gelatin desserts. D. As the liquid in yeast bread. E. In beverages. F. In whey honey, as a sirup for hot cakes. G. Whey ice. METHOD OF DEVELOPING LABORATORY WORK. Cottage cheese should be made in class by both methods. Since the time required for the setting of the milk is much longer than the laboratory period, two members of the class may be asked to set the milk for the cheese at home according to directions furnished by the teacher, and to bring the curdled milk to class, where the cheese is to be made. Have the cheese made by the two processes compared as to (1) texture, (2) flavor, (3) amount of time and at- tention required. In selecting recipes, a part of those given may be used for class practice and the women asked to try others at home and report their success. CHEESE DRESSING. Oil, 6 tablespoons. Cottage cheese, * cup. Vinegar, li tablespoons. Chili sauce, 2 tablespoons. Salt • Paprika. Combine the oil and vinegar and beat thoroughly. Add cheese and seasonings and mis well. Pour over head lettuce. USE AND PEEPAEATION OF FOOD. 79 CHEESE CUSTABD. Milk, 1 cup. One egg. Sugar, sirup, or honey, 1 tablespoon. Gelatin, 1 teaspoon. Cold water, 2 tablespoons. Vanilla, ^ teaspoon. Cottage cheese, 1 cup. Salt. Heat the milk, pour it gradually over the beaten yolk of egg, add the sweet- ening, and cook the mixture until it coats a spoon. Soak the gelatin in the cold water ; dissolve it by setting the cup in boiling water. Beat the white of egg until it is light, add the vanilla and the dissolved gelatin. Beat the mixture until it is very stiff. Fold this into the custard mixture. Chill the pudding. Just before serving it, add the cheese, slightly salted. COTTAGE CHEESE PIE. Cottage cheese, 1 cup. Sugar, ^ cup. Honey, i cup. Milk, § cup. Mix the ingredients In the order given. Bake the pie in one crust, slightly, cover it with meringue, and brown it in a slow oven. Yolk of 2 eggs, beaten. Melted butter, 2 tablespoons. Vanilla, J teaspoon.

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