Cheese Salad

Name: Cheese Salad
Ingredients: two small packages of cream cheese; one cup whipped cream; three-fourths of tablespoonful gelatine; one-fourth cup water; salt; paprika; a little onion if desired

From Durham cook book ..., 1921

This makes a delicious sandwich spread.

Presented as published in 1921. 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

682Calories

14 gProtein

43 gCarbs

52 gFat

Full nutrition (33 nutrients)

Calories682 kcal

Protein14 g

Carbohydrates43 g

Fiber2.6 g

Sugars25 g

Total Fat52 g

Saturated Fat32 g

Monounsaturated Fat15 g

Polyunsaturated Fat2 g

Cholesterol178 mg

Sodium38 mg

Potassium565 mg

Calcium276 mg

Iron0.5 mg

Magnesium43 mg

Phosphorus254 mg

Zinc1.1 mg

Copper0.2 mg

Manganese0.2 mg

Vitamin D0.9 mcg

Vitamin C11 mg

Vitamin A440 mcg

Vitamin E1.5 mg

Vitamin K5.1 mcg

Vitamin B60.3 mg

Vitamin B120.7 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.2 mg

Niacin (B3)0.3 mg

Folate37 mcg

Choline51 mg

Caffeine0 mg

Water337 g

As published

This recipe was extracted from Durham cook book ... (1921) by Durham (N. C.) Trinity Methodist Church. Woman's Missionary Society, page 40. The excerpt below is the record exactly as published.

CHEESE SALAD. Moisten with milk and cream, equal parts, two small packages of cream cheese, and work until smooth. Add one cup whipped cream and three-fourths of tablespoonful oelatine soaked in one-fourth cup water and dissolved over hot water. Season highly with salt and paprika and a little onion if desired

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