Cheese Fingers

Name: Cheese Fingers
Ingredients: one Cream Cheese; an equal quantity of finely chopped English walnut meats; season with salt; black pepper; a few grains cayenne; Moisten with Cream Salad Dressing; thin slices of white bread

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

803Calories

14 gProtein

11 gCarbs

78 gFat

Full nutrition (22 nutrients)

Calories803 kcal

Protein14 g

Carbohydrates11 g

Total Fat78 g

Saturated Fat46 g

Monounsaturated Fat16 g

Cholesterol237 mg

Sodium862 mg

Potassium293 mg

Calcium227 mg

Iron0 mg

Magnesium21 mg

Phosphorus253 mg

Zinc1.4 mg

Copper0 mg

Manganese0 mg

Vitamin K5.6 mcg

Vitamin B60.1 mg

Vitamin B120 mcg

Thiamin (B1)0.1 mg

Niacin (B3)0.2 mg

Water128 g

As published

This recipe was extracted from Fifty-two Sunday dinners (1913) by Elizabeth O. Hiller, page 62. The excerpt below is the record exactly as published.

EESE FINGERS Mix one Cream Cheese with an equal quantity of finely chopped English walnut meats; season with salt, black pepper and a few grains cayenne. Moisten with Cream Salad Dressing. Spread between thin slices of white bread

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