Cheese Salad

Name: Cheese Salad
Ingredients: one cup of cottage cheese; milk or cream until it shapes easily; one chopped green pepper

From The Abingdon war-food book, 1918

Presented as published in 1918. 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

185Calories

24 gProtein

9 gCarbs

5 gFat

Full nutrition (28 nutrients)

Calories185 kcal

Protein24 g

Carbohydrates9.5 g

Sugars9 g

Total Fat5.1 g

Saturated Fat2.8 g

Monounsaturated Fat1 g

Polyunsaturated Fat0.2 g

Omega-30 g

Cholesterol26 mg

Sodium706 mg

Potassium264 mg

Calcium227 mg

Iron0.3 mg

Magnesium20 mg

Phosphorus326 mg

Zinc1.3 mg

Copper0.1 mg

Manganese0 mg

Vitamin A152 mcg

Vitamin E0.2 mg

Vitamin B60.1 mg

Vitamin B120.9 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0.5 mg

Niacin (B3)0.2 mg

Folate22 mcg

Water178 g

As published

This recipe was extracted from The Abingdon war-food book (1918) by Herbert Clark Hoover, Vernon L. Kellogg, John Wesley, page 8. The excerpt below is the record exactly as published.

Cheese Salad Take one cup of cottage cheese and mix with milk or cream until it shapes easily. Season with salt and pepper and mix with it one chopped green pepper

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