Cheese Salad

Name: Cheese Salad
Ingredients: I c. cream; i c. grated dry cheese; 8 stuffed olives (cut small); ^ tsp. salt; 1 pimiento (cut in strips); i tsp. pepper; i tb. gelatin; i c. cold water

From The practical cookbook, 1917

Presented as published in 1917. 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

836Calories

12 gProtein

10 gCarbs

83 gFat

Full nutrition (34 nutrients)

Calories836 kcal

Protein12 g

Carbohydrates10 g

Fiber0.6 g

Sugars0 g

Total Fat83 g

Saturated Fat48 g

Monounsaturated Fat17 g

Polyunsaturated Fat0 g

Omega-30 g

Cholesterol241 mg

Sodium1241 mg

Potassium259 mg

Calcium166 mg

Iron0.3 mg

Magnesium22 mg

Phosphorus140 mg

Zinc0.6 mg

Copper0.2 mg

Manganese0.3 mg

Vitamin D0 mcg

Vitamin C0 mg

Vitamin A0.6 mcg

Vitamin E0 mg

Vitamin K9.4 mcg

Vitamin B60.1 mg

Vitamin B120 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0 mg

Niacin (B3)0.2 mg

Folate2.8 mcg

Choline3.4 mg

Caffeine0 mg

Water374 g

As published

This recipe was extracted from The practical cookbook (1917) by Margaret W. Howard, page 60. The excerpt below is the record exactly as published.

Cheese Salad I c. cream i c. grated dry cheese 8 stuffed olives (cut small) ^ tsp. salt 1 pimiento (cut in strips) i tsp. pepper i tb. gelatin i c. cold water

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