Cottage-Cheese Salad
From Carolina cookery from Quaker kitchens, 1924
Minced olives may be used instead of the parsley, and chopped nuts may also be added.
Presented as published in 1924. 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 Carolina cookery from Quaker kitchens (1924) by High Point Friends Meeting. Woman's Auxiliary, page 16. The excerpt below is the record exactly as published.
Cottage-Cheese Salad Mix thoroughly 1 pound of cheese, 1 1-2 tablespoonfuls of cream, 1 tablespoonful of chopped parsley, and salt to taste. First fill a rectangular tin mold with cold water to chill and wet the surface; line the bottom with waxed paper; then pack in three layers putting two or three parallel strips of pimento between layers. Cover with waxed paper and set in a cool place until ready to serve; then run a knife around the sides and invert the mold. Cut in slices and serve on lettuce leaves with French dressing and wafers
Cook this with the app: pantry check, scaling, and the assistant.