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Cheese and Olive Salad
From The Cook County cook book, 1912
Serves 2
Presented as published in 1912. 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
911Calories
11 gProtein
18 gCarbs
89 gFat
Full nutrition (33 nutrients)
Calories911 kcal
Protein11 g
Carbohydrates18 g
Fiber1.3 g
Sugars0.2 g
Total Fat89 g
Saturated Fat49 g
Monounsaturated Fat22 g
Polyunsaturated Fat0.5 g
Cholesterol239 mg
Sodium1025 mg
Potassium432 mg
Calcium268 mg
Iron4.9 mg
Magnesium28 mg
Phosphorus218 mg
Zinc1.3 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C6 mg
Vitamin A21 mcg
Vitamin E1.3 mg
Vitamin K30 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)0.5 mg
Folate0.4 mcg
Choline8.1 mg
Caffeine0 mg
Water305 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 308. The excerpt below is the record exactly as published.
CHEESE AND OLIVE SALAD.— Mash a cream cheese, moisten with cream, and season with salt and cayenne. Add 6 olives, finely chopped, lettuce, finely cut, and ^ can pimento, cut in strips.
Cook this with the app: pantry check, scaling, and the assistant.