Cheese and Olive Cream

Name: Cheese and Olive Cream
Ingredients: 1 c. cream, whipped; y2 c. chopped stuffed olives; 2 T. gelatin; in *A cup warm water; paprika; mustard; salt (to taste)

From The Relief Societ Cookbook, 1930

Recipe by Mrs. Alvin Ricks.

Presented as published in 1930. 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

939Calories

20 gProtein

15 gCarbs

90 gFat

Full nutrition (33 nutrients)

Calories939 kcal

Protein20 g

Carbohydrates15 g

Fiber2.5 g

Sugars0 g

Total Fat90 g

Saturated Fat49 g

Monounsaturated Fat22 g

Polyunsaturated Fat0.6 g

Cholesterol241 mg

Sodium829 mg

Potassium239 mg

Calcium254 mg

Iron3.5 mg

Magnesium24 mg

Phosphorus143 mg

Zinc0.8 mg

Copper0.6 mg

Manganese0 mg

Vitamin D0 mcg

Vitamin C1.5 mg

Vitamin A17 mcg

Vitamin E1.7 mg

Vitamin K7 mcg

Vitamin B60.1 mg

Vitamin B120 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0 mg

Niacin (B3)0.2 mg

Folate4.9 mcg

Choline13 mg

Caffeine0 mg

Water459 g

As published

This recipe was extracted from The Relief Societ Cookbook (1930) by Relief Society of the Fourth Ward of Rexburg, page 29. The excerpt below is the record exactly as published.

1 c. cream, whipped y2 c. chopped stuffed olives 2 T. gelatin dissolved in *A cup warm water, beat into cream, add cheese, olives, paprika, mustard, and salt (to taste)

Cook this with the app: pantry check, scaling, and the assistant.