Caviar with Cream Cheese a la Priscilla
From Mrs. Ericsson Hammond's salad appetizer cook book..., 1924
Serve before the soup.
Presented as published in 1924. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
Nutrition per serving
1269Calories
93 gProtein
95 gCarbs
70 gFat
Full nutrition (34 nutrients)
Calories1269 kcal
Protein93 g
Carbohydrates95 g
Fiber4.1 g
Sugars10 g
Total Fat70 g
Saturated Fat27 g
Monounsaturated Fat13 g
Polyunsaturated Fat11 g
Omega-30.5 g
Cholesterol983 mg
Sodium1805 mg
Potassium796 mg
Calcium1233 mg
Iron7.6 mg
Magnesium124 mg
Phosphorus1626 mg
Zinc8 mg
Copper0.5 mg
Manganese1.2 mg
Vitamin D27 mcg
Vitamin C36 mg
Vitamin A560 mcg
Vitamin E17 mg
Vitamin K3.2 mcg
Vitamin B60.6 mg
Vitamin B1224 mcg
Thiamin (B1)1.5 mg
Riboflavin (B2)2.6 mg
Niacin (B3)13 mg
Folate203 mcg
Choline750 mg
Caffeine0 mg
Water260 g
As published
This recipe was extracted from Mrs. Ericsson Hammond's salad appetizer cook book... (1924) by Maria Matilda Ericsson Hammond, page 10. The excerpt below is the record exactly as published.
Caviar with Cream Cheese a la Priscilla Caviar au Fro mage a la cr&me a la Priscilla For six sandwiches take a quarter pound of Philadelphia cream cheese, a tablespoonful of butter, a glass of fresh caviar, six slices of bread, cayenne pepper and salt
Cook this with the app: pantry check, scaling, and the assistant.