cottage-cheese

Updated: May 13, 2025

At present we feed the largest part of this to animals or actually throw it away. Since the cottage-cheese drive of the Department of Agriculture, an increasing amount of it is being made into cottage-cheese a palatable and useful meat substitute. It can, of course, be used as a beverage or in cooking. Whey also has many food uses. Buttermilk, too, is justly popular and healthful.

Katharine Blunt - Food Guide for War Service at Home : Prepared under the direction of the United States Food Administration in co-operation with the United States Department of Agriculture and the Bureau of Education, with a preface by Herbert Hoover

Sharon I had visited, fair as Berkshire, but less an old story; I had lingered about the twin lakes of Salisbury; I had carried away many sweet memories of Warramaug and its mountain; and I now found myself in the neighborhood of Gramley Bridge, eager for fresh water, clean towels, and the plenty of a country tea-table, not averse to strawberry short-cake, or the snowy delights of cottage-cheese.

Various - The Atlantic Monthly, Volume 12, No. 71, September, 1863

"Well," said Aunt Henshaw, "that is a story of which Statia may well be proud, but her telling it has just put me in mind of something else. I once had a large jar of sour milk standing before the fire, which I was going to make into cottage-cheese, when one of the servants came running, in breathless haste, with the news that three British soldiers were approaching the house.

Ella Rodman Church - A Grandmother's Recollections

She kissed me affectionately, and appeared glad to see her mother; and we were all soon seated around the table, where fresh cottage-cheese, crimson radishes, and warm tea-cakes looked invitingly forth.

Ella Rodman Church - A Grandmother's Recollections

It must contain especially valuable substances, since it is an adequate food for the young for several months after birth and is one of the most important constituents of a grown person's diet. It contains protein of a kind more valuable, especially for growing children, than that of most other foods. Milk protein separates out when milk sours and is the familiar cottage-cheese.

Katharine Blunt - Food Guide for War Service at Home : Prepared under the direction of the United States Food Administration in co-operation with the United States Department of Agriculture and the Bureau of Education, with a preface by Herbert Hoover

Cottage-cheese is the most nearly pure protein of anything that we eat. We can get protein just as satisfactorily from cheese and the other animal protein foods as from meat, and almost as satisfactorily from the vegetable protein foods. THE OLD IDEA THAT MEAT IS ESPECIALLY "STRENGTHENING" HAS NO FOUNDATION. Neither is one kind of meat less thoroughly digested than another.

Katharine Blunt - Food Guide for War Service at Home : Prepared under the direction of the United States Food Administration in co-operation with the United States Department of Agriculture and the Bureau of Education, with a preface by Herbert Hoover

A small serving of lean meat or fish, about two inches square and three-quarters of an inch thick, contains about one-half ounce of protein. Two eggs, a pint of milk, a quarter of a cup of cottage-cheese, an inch-and-a-quarter cube of American cheese, each have about this same amount. A person eating six of these portions daily will of course have his three ounces of protein.

Katharine Blunt - Food Guide for War Service at Home : Prepared under the direction of the United States Food Administration in co-operation with the United States Department of Agriculture and the Bureau of Education, with a preface by Herbert Hoover