Salad of Cottage Cheese
From The Chicago Record cook book (1896).
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A historical recipe
The Chicago Record cook book, by Chesbrough, Mary Mott, [from old catalog] ed (1896).
United States
Known as an American recipe, with similar versions prepared across other nations.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Cook safely
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Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
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- Pare two fresh, crisp cucumbers;
- cut in four pieces the long way, avoiding part of the seeds;
- then cut in blocks half an inch thick.
- Mold the cottage cheese into round balls size of walnut;
- put on lettuce leaves on platter.
- Between the cheese balls sprinkle about the cucumber blocks.
- Serve over this a French dressing — two tablespoons salad oil to one of vinegar, half teaspoon salt.
- A few English walnuts, slightly minced, are also an addition to this dainty relish.
Cookware for this recipe
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Chef's knife
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Cutting board