Name: Cottage Cheese
Ingredients: salt; pepper

Cottage Cheese

Ingredients

salt
pepper

Directions

Mrs. E. S. Martin.
Set a pan of clabber where it will get slightly warm and the curds will begin to separate from the whey. Pour into a thin muslin bag to drain. Let drain about 12 hours. Put the curds in a dish, mix lightly with cream, adding salt and pepper to taste. ' Keep it cool until used. Serve with extra cream. If the milk is too long in souring, or the clabber is made too hot, or stands too long, the cheese will be bitter or "cheesy".
142 OLD COUNTRY RECIPES AND NEW.^

Nutrition, whole recipe (rough)

6Calories

0 gProtein

0 gFat

2 gCarbs

What these numbers assume: 2 portions

Ingredient	Portion assumed	kcal
Black Pepper	1 tsp ground (2.3g)	6
Salt	1 tsp (6g)	0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

By Martin, Maria Ewing, Mrs., [from old catalog] comp. Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures. See the original page.