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Cottage Cheese Salad
From The farm cook & rule book, 1923
Serves 4
Presented as published in 1923. 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
115Calories
13 gProtein
10 gCarbs
3 gFat
Full nutrition (34 nutrients)
Calories115 kcal
Protein13 g
Carbohydrates9.7 g
Fiber0.6 g
Sugars6.1 g
Total Fat2.7 g
Saturated Fat1.4 g
Monounsaturated Fat0.5 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol13 mg
Sodium355 mg
Potassium272 mg
Calcium130 mg
Iron0.2 mg
Magnesium19 mg
Phosphorus185 mg
Zinc0.8 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C2.8 mg
Vitamin A76 mcg
Vitamin E0.1 mg
Vitamin K12 mcg
Vitamin B60.1 mg
Vitamin B120.5 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.3 mg
Niacin (B3)0.1 mg
Folate18 mcg
Choline2.3 mg
Caffeine0 mg
Water171 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The farm cook & rule book (1923) by Nell Beaubien Nichols, page 78. The excerpt below is the record exactly as published.
Cottage Cheese Salad Moisten cottage cheese with cream. To every 2 cupfuls add 1 small onion chopped fine and 1 crisp cucumber cut in small pieces
Cook this with the app: pantry check, scaling, and the assistant.