Old-fashioned Chives and Cottage Cheese Salad

Chives and Cottage Cheese Salad

Cottage cheese is a nutritious and healthy food, and I’m always looking for new ways to eat it, so was intrigued when I came across a hundred-year-old recipe for Chives and Cottage Cheese Salad. The salad included cottage cheese, a bit of mayonnaise, chives, parsley and pimiento. The ingredients worked well together, and the salad was very tasty.

A unique feature of the Chives and Cottage Cheese salad was that the mixture was supposed to be shaped into marble-sized balls, and served on lettuce. This gave the salad a very old-fashioned look, though I was a little disappointed that the balls were very moist and didn’t stay together very well.

The verdict: The salad was lovely, but if I made it again, I just put it into a dish and skip shaping it into balls.

Here’s the original recipe:

Here’s the recipe updated for modern cooks:

Chives and Cottage Cheese Salad

Servings: 3 - 4
Time: 15 minutes
Difficulty: moderate
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1/2 pound (1 cup) cottage cheese

2 tablespoons mayonnaise

1/2 tablespoon chives, finely chopped (Green pepper may be substituted for the chives.) – I used chives.

2 sprigs parsley, finely chopped

1 tablespoon pimiento, finely chopped

lettuce

Put cottage cheese and mayonnaise into a bowl; stir to combine. Add chives, parsley, and pimiento; stir until evenly distributed throughout the cottage cheese mixture. Shape into balls the size of large marbles, and put on a plate covered with lettuce leaves.

http://www.ahundredyearsago.com

Old-fashioned Chives Salad Dressing

Chives Salad Dressing and Lettuce on Plate

I’m always looking for recipes for healthy, easy-to-make homemade salad dressing, so was pleased to find a recipe for Chives Salad Dressing in a hundred-year-old cookbook.

Chives Salad Dressing was a lovely vinaigrette with chopped chives and chopped hard-boiled egg.

Here’s the original recipe:

I used olive oil when I made this dressing.

Here’s the recipe updated for modern cooks:

Chives Salad Dressing

Servings: 4 - 5
Time: 10 minutes
Difficulty: easy
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3 tablespoons vegetable oil or olive oil

1 tablespoon vinegar

1 teaspoon salt

1/8 teaspoon paprika

1/8 teaspoon white pepper

1 tablespoon chives, finely chopped

1 hard-boiled egg, finely chopped

Put vegetable oil or olive oil, vinegar, salt, paprika, and white pepper in a small bowl; stir to combine. Add chives and chopped egg. Serve on tomato, lettuce, or other similar salads.

http://www.ahundredyearsago.com

Old-fashioned Cream of Chives Soup

19-year-old Helena Muffly wrote exactly 100 years ago today:

Tuesday, May 12, 1914: <no entry>

Her middle-aged granddaughter’s comments 100 years later:

I always look forward to eating the early spring vegetables and fruits. After a long winter, rhubarb, spring greens, asparagus, and chives taste wonderful. Since there’s no diary entry to guide the direction this post takes, I’ll share a recipe for one of my favorite spring foods—Old-fashioned Cream of Chive Soup.

Old-fashioned Cream of Chives Soup

1 cup potatoes, diced

water

1/4 pound bacon, diced

2 cups chives, chopped in small pieces (approximately1/8 inch long)

2 tablespoons flour

1/4 teaspoon salt

1/4 teaspoon pepper

5 cups milk

2 hard-boiled eggs, chopped

Put diced potatoes in a saucepan and just barely cover with water. Bring to a boil, then reduce heat to medium; cook until tender (about 8-10 minutes). Remove from heat.

In the meantime put bacon in a Dutch oven or other large pan and begin to fry. About 3-4 minutes before the bacon is crisp, stir in the chopped chives. Continue stirring until the chives are wilted and the bacon is crisp; then stir in flour, salt, and pepper. While continuing to heat, gradually stir in milk. Add cooked potatoes (the water they were cooked in can also be added) and chopped eggs. Reheat until hot; serve.