Ricotta Pie (Cottage Cheese Pie)

Name: Ricotta Pie (Cottage Cheese Pie)
Ingredients: 2 unbaked 9-inch pie shells; 1 1/2 pound cottage cheese; 1/4 cup flour; 2 tablespoons lemon juice; 3 eggs, separated; 1/2 pint heavy cream

From Waldensian cookery, 1957

Serves 12.

Presented as published in 1957. 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

1711Calories

102 gProtein

66 gCarbs

114 gFat

Full nutrition (34 nutrients)

Calories1711 kcal

Protein102 g

Carbohydrates66 g

Fiber0.1 g

Sugars29 g

Total Fat114 g

Saturated Fat61 g

Monounsaturated Fat26 g

Polyunsaturated Fat3.4 g

Omega-30.1 g

Cholesterol881 mg

Sodium2446 mg

Potassium1325 mg

Calcium936 mg

Iron5.3 mg

Magnesium103 mg

Phosphorus1474 mg

Zinc6.8 mg

Copper0.4 mg

Manganese0.4 mg

Vitamin D3 mcg

Vitamin C12 mg

Vitamin A709 mcg

Vitamin E2.2 mg

Vitamin K6.1 mcg

Vitamin B60.8 mg

Vitamin B124.2 mcg

Thiamin (B1)0.6 mg

Riboflavin (B2)2.4 mg

Niacin (B3)3 mg

Folate195 mcg

Choline443 mg

Caffeine0 mg

Water834 g

As published

This recipe was extracted from Waldensian cookery (1957), page 7. The excerpt below is the record exactly as published.

RICOTTA PIE (Cottage Cheese Pie) 2 unbaked 9-inch pie shells 11% pound cottage cheese 14 cup flour 2 tablespoons lemon juice 3 eggs, separated % pint heavy cream

Cook this with the app: pantry check, scaling, and the assistant.