Cottage Cheese with Preserves and Jellies
From Carolina cookery from Quaker kitchens, 1924
A very dainty dish may be made by dropping a bit of jelly into a nest of the cottage cheese.
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
Nutrition per serving
845Calories
24 gProtein
172 gCarbs
6 gFat
Full nutrition (34 nutrients)
Calories845 kcal
Protein24 g
Carbohydrates172 g
Fiber2.8 g
Sugars137 g
Total Fat5.9 g
Saturated Fat2.9 g
Monounsaturated Fat1.2 g
Polyunsaturated Fat0.6 g
Omega-30.1 g
Cholesterol26 mg
Sodium728 mg
Potassium465 mg
Calcium264 mg
Iron1.4 mg
Magnesium35 mg
Phosphorus351 mg
Zinc2 mg
Copper0.2 mg
Manganese0.5 mg
Vitamin D0 mcg
Vitamin C55 mg
Vitamin A155 mcg
Vitamin E0.7 mg
Vitamin K5.1 mcg
Vitamin B60.2 mg
Vitamin B120.9 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.6 mg
Niacin (B3)0.9 mg
Folate46 mcg
Choline7.9 mg
Caffeine0 mg
Water321 g
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 with Preserves and Jellies Pour over cottage cheese any fruit preserves, such as strawberries, figs, or cherries. Serve with bread or crackers.
Cook this with the app: pantry check, scaling, and the assistant.