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Cheese Salad

Name: Cheese Salad
Yield: 3 servings
Ingredients: One cup of celery, cut fine; one-half cup of broken pecans; one-half cup of cheese cut into tiny cubes; Cover with mayonnaise dressing; serve on lettuce leaves

From The Monmouth Baptist ladies' cook book, 1907

Serves 3

Presented as published in 1907. 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

807Calories

8 gProtein

11 gCarbs

83 gFat

Full nutrition (34 nutrients)

Calories807 kcal

Protein7.5 g

Carbohydrates11 g

Fiber1.1 g

Sugars0.3 g

Total Fat83 g

Saturated Fat13 g

Monounsaturated Fat23 g

Polyunsaturated Fat41 g

Omega-30 g

Cholesterol17 mg

Sodium569 mg

Potassium482 mg

Calcium181 mg

Iron0.7 mg

Magnesium43 mg

Phosphorus193 mg

Zinc1.9 mg

Copper0.3 mg

Manganese0.6 mg

Vitamin D0 mcg

Vitamin C0 mg

Vitamin A52 mcg

Vitamin E9.6 mg

Vitamin K62 mcg

Vitamin B60.2 mg

Vitamin B120.2 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.1 mg

Niacin (B3)0.6 mg

Folate3.5 mcg

Choline0.6 mg

Caffeine0 mg

Water254 g

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from The Monmouth Baptist ladies' cook book (1907) by Marian B. Sexton, page 41. The excerpt below is the record exactly as published.

CHEESE SALAD. Mrs. T. E. Burtnette, Joy, 111. One cup of celery, cut fine, one-half cup of broken pecans, one-half cup of cheese cut into tiny cubes. Cover with mayonnaise dressing and serve on lettuce leaves

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