This 1943 Cottage Cheese Pie Is Shockingly Good (WWII Recipe Reborn!)

cottage cheese

🥗Healthier: ricotta cheese

💰Cheaper: silken tofu

Ricotta provides a similar texture with lower calories, while silken tofu is a dairy-free option.

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey is a natural sweetener, while brown sugar is often less expensive.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is a healthier fat alternative, while margarine can be more budget-friendly.

pie crust

🥗Healthier: whole wheat crust

💰Cheaper: store-bought crust

Whole wheat crust adds fiber, while store-bought saves time.

Welcome to the kitchen and introduction to the recipe from a 1943 community cookbook.

Separate 2 egg yolks from the whites and whisk the yolks in a copper bowl.

Add 1 cup of cottage cheese directly into the bowl without sieving.

Add the juice and rind of half an orange to the mixture.

Pour in 1 cup of milk (referred to as sweet milk) into the mixture.

Discuss the difficulty in finding preferred sour cream and add it to the mixture.

Grate nutmeg into the mixture after explaining the nutmeg and mace.

Whip the egg whites separately until they form peaks and fold them into the mixture gently.

Pour the combined mixture into a 9-inch all butter pie crust.

Place the pie in a preheated oven at 350°F (175°C) without a specified baking time, but mention using a pizza stone for a better bottom bake.

Discuss the texture of the pie after baking, noting it is fluffy and light with an orangey flavor.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens