gluten-freenut-freesoy-freefish-freeshellfish-free
Cheese Salad
From Miss Parloa's kitchen companion, 1887
Serves 2
Serve with water crackers, cold or toasted.
Presented as published in 1887. 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
800Calories
49 gProtein
3 gCarbs
65 gFat
Full nutrition (34 nutrients)
Calories800 kcal
Protein49 g
Carbohydrates2.9 g
Fiber0.1 g
Sugars1.1 g
Total Fat65 g
Saturated Fat23 g
Monounsaturated Fat26 g
Polyunsaturated Fat7.5 g
Omega-30.1 g
Cholesterol443 mg
Sodium1277 mg
Potassium382 mg
Calcium581 mg
Iron2.1 mg
Magnesium53 mg
Phosphorus648 mg
Zinc5.1 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D1.9 mcg
Vitamin C2 mg
Vitamin A398 mcg
Vitamin E6.4 mg
Vitamin K4.9 mcg
Vitamin B60.6 mg
Vitamin B122 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.9 mg
Niacin (B3)8.2 mg
Folate56 mcg
Choline291 mg
Caffeine0 mg
Water178 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Miss Parloa's kitchen companion (1887) by Maria Parloa, page 229. The excerpt below is the record exactly as published.
Cheese Salad. Use for this salad three hard-boiled eggs, a cupful and a half of cheese, grated fine, one teaspoonful of mustard, one-tenth of a teaspoonful of cayenne, half a teaspoonful of salt, two table-spoonfuls of salad oil, two of vinegar, and a cupful of cold chicken
Cook this with the app: pantry check, scaling, and the assistant.