vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Cheese Salad
From Kirmess cook book, 1907
Serves 4
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
55Calories
2 gProtein
6 gCarbs
2 gFat
Full nutrition (34 nutrients)
Calories55 kcal
Protein2.1 g
Carbohydrates6.3 g
Fiber0.3 g
Sugars0.6 g
Total Fat2.5 g
Saturated Fat1.1 g
Monounsaturated Fat0.9 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol5.4 mg
Sodium97 mg
Potassium263 mg
Calcium50 mg
Iron0.8 mg
Magnesium14 mg
Phosphorus48 mg
Zinc0.4 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0.1 mcg
Vitamin C8.4 mg
Vitamin A44 mcg
Vitamin E0.2 mg
Vitamin K133 mcg
Vitamin B60.1 mg
Vitamin B120.1 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)0.4 mg
Folate10 mcg
Choline2.6 mg
Caffeine0 mg
Water163 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Kirmess cook book (1907), page 100. The excerpt below is the record exactly as published.
CHEESE SALAD. Miss Detwiller. With butter paddies make little balls of cream cheese, sprinkle t^dth grated sapsago cheese, serve on lettuce leaves with French dressing. CHEESE SALAD. Mrs. Oeorge W. Case. Mash one Neufchatel cheese and moisten with a lit- tie milk; form into balls the size of robin^s eggs and roll in finely chopped parsley. Arrange in lettuce leaves and garnish with olives
Cook this with the app: pantry check, scaling, and the assistant.