Crust
A historical recipe from Cottage Cheese Recipe Book Appetizers, Salads, Salad Dressings, Breads, Main Dishes, Desserts, by Milk Industry Foundation (U.S.).
A historical recipe
Cottage Cheese Recipe Book Appetizers, Salads, Salad Dressings, Breads, Main Dishes, Desserts, by Milk Industry Foundation (U.S.). Project Gutenberg eBook #65327.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Source and licence
From Cottage Cheese Recipe Book Appetizers, Salads, Salad Dressings, Breads, Main Dishes, Desserts, by Milk Industry Foundation (U.S.). Digitised by Project Gutenberg, eBook #65327 (https://www.gutenberg.org/ebooks/65327). Public domain in the USA; its status may differ elsewhere.
Read the original Public domain in the USA
What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.
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Ingredients
Method
- 2 cups graham cracker or zweiback crumbs ½ cup melted butter ¼ cup confectioner’s sugar Soften gelatin in water for 5 minutes.
- In the top of the double boiler beat egg yolks slightly;
- stir in softened gelatin, table cream, and sugar.
- Place over boiling water and cook, stirring constantly, until the mixture coats a spoon.
- Remove from heat;
- stir in cottage cheese, salt, vanilla, lemon juice, and peel.
- Cool.
- Fold in cream.
- While filling is cooling, combine ingredients for crust;
- take out ⅓ of mixture and set aside.
- Use remainder of crumbs to line bottom and sides of a spring mold or deep 9-inch layer cake pan.
- Pour filling into pan.
- Sprinkle remaining crumbs on top.
- Chill several hours before serving.