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Dutch or Cottage Cheese

A historical recipe from The progress meatless cook book, by Lake, Carlotta M. (Carlotta Mixer) (1911).

A historical recipe

The progress meatless cook book: And valuable recipes and suggestions for cleaning clothing, hats, gloves, house furnishings, walls and woodwork and all kinds of helps for the household, by Lake, Carlotta M. (Carlotta Mixer) (1911). Project Gutenberg eBook #77733.

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 The progress meatless cook book, by Lake, Carlotta M. (Carlotta Mixer) (1911). Digitised by Project Gutenberg, eBook #77733 (https://www.gutenberg.org/ebooks/77733). 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.

Netherlands. Associated with Netherlands by a demonym leading its title: Dutch (confidence 0.55). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.

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Method

  1. Scald sour or buttermilk;
  2. as soon as the whey separates, pour it off, and let the curd drain in a strainer.
  3. When quite dry, add a little salt and enough sweet cream or milk to produce the right consistency to mould into balls.
  4. Cottage cheese may be moulded into various shapes, rolled in chopped parsley and used to decorate various salads.