Cheese and Pimento Salad

Name: Cheese and Pimento Salad
Ingredients: two cream cheeses; one-half cup finely chopped pimentos; one tablespoon finely chopped chives; one-half teaspoon finely chopped parsley; moisten with thick cream

From Fifty-two Sunday dinners, 1913

Presented as published in 1913. 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

826Calories

6 gProtein

14 gCarbs

84 gFat

Full nutrition (33 nutrients)

Calories826 kcal

Protein5.9 g

Carbohydrates14 g

Fiber1.9 g

Sugars2.6 g

Total Fat84 g

Saturated Fat48 g

Monounsaturated Fat17 g

Polyunsaturated Fat0.2 g

Cholesterol241 mg

Sodium62 mg

Potassium388 mg

Calcium152 mg

Iron1.7 mg

Magnesium21 mg

Phosphorus151 mg

Zinc0.7 mg

Copper0.1 mg

Manganese0.1 mg

Vitamin D0 mcg

Vitamin C84 mg

Vitamin A135 mcg

Vitamin E0.7 mg

Vitamin K29 mcg

Vitamin B60.3 mg

Vitamin B120 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.1 mg

Niacin (B3)0.8 mg

Folate8.7 mcg

Choline6.2 mg

Caffeine0 mg

Water228 g

As published

This recipe was extracted from Fifty-two Sunday dinners (1913) by Elizabeth O. Hiller, page 13. The excerpt below is the record exactly as published.

CHEESE AND PIMENTO SALAD Mix two cream cheeses with one-half cup finely chopped pimen- tos. (Drain pimentos from liquor in can, and dry them on crash towel.) Add one tablespoon finely chopped chives or onion, one- half teaspoon finely chopped parsley, season with salt and cayenne. Moisten with thick cream

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