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Cheese Ring for Salads
From San Rafael cook book, 1906, 1906
Serves 1
Can also be served individually on lettuce leaves.
Presented as published in 1906. 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
964Calories
19 gProtein
10 gCarbs
95 gFat
Full nutrition (34 nutrients)
Calories964 kcal
Protein19 g
Carbohydrates9.7 g
Fiber0 g
Sugars0.1 g
Total Fat95 g
Saturated Fat54 g
Monounsaturated Fat20 g
Polyunsaturated Fat0.4 g
Omega-30 g
Cholesterol274 mg
Sodium279 mg
Potassium254 mg
Calcium380 mg
Iron0.1 mg
Magnesium25 mg
Phosphorus287 mg
Zinc1.7 mg
Copper0.2 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A104 mcg
Vitamin E0.2 mg
Vitamin K6.4 mcg
Vitamin B60.1 mg
Vitamin B120.3 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0.2 mg
Folate9.3 mcg
Choline3.1 mg
Caffeine0 mg
Water149 g
As published
This recipe was extracted from San Rafael cook book, 1906 (1906) by Katherine Golden Bitting Collection on Gastronomy (Library of Congress), page 38. The excerpt below is the record exactly as published.
CHEESE RING FOR SALADS— Mrs. Carter P. Pomeroy. % pint of thick cream,, whipped ; 5 tablespoons grated eastern cheese, 1 pir(Ch each of dry mustard, cayenne and paprika, 1 level table- spoon knox gelatine dissolved in % cup thin cream or milk.
Cook this with the app: pantry check, scaling, and the assistant.