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Cheese Salad

Name: Cheese Salad
Yield: 4 servings
Ingredients: One-half pound of old cheese, grated.; One hard-boiled egg.; One table-spoonful of vinegar.; One table-spoonful of salad oil.; One-half tea-spoonful of pepper.; One tea-spoonful of salt.; One tea-spoonful of sugar.; One tea-spoonful of made mustard.

From The Pattern cook-book, 1890

Serves 4

This salad closely resembles deviled crab and makes a good relish at tea or luncheon. It should be eaten with crackers and butter.

Presented as published in 1890. 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

285Calories

15 gProtein

3 gCarbs

24 gFat

Full nutrition (34 nutrients)

Calories285 kcal

Protein15 g

Carbohydrates2.7 g

Fiber0.1 g

Sugars1.3 g

Total Fat24 g

Saturated Fat12 g

Monounsaturated Fat7.2 g

Polyunsaturated Fat1.3 g

Omega-30.1 g

Cholesterol103 mg

Sodium972 mg

Potassium65 mg

Calcium410 mg

Iron0.3 mg

Magnesium17 mg

Phosphorus285 mg

Zinc2.2 mg

Copper0 mg

Manganese0.1 mg

Vitamin D0.3 mcg

Vitamin C0 mg

Vitamin A199 mcg

Vitamin E1.7 mg

Vitamin K2.1 mcg

Vitamin B60.1 mg

Vitamin B120.7 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0.3 mg

Niacin (B3)0 mg

Folate18 mcg

Choline37 mg

Caffeine0 mg

Water34 g

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from The Pattern cook-book (1890) by Butterick Publishing Company, page 134. The excerpt below is the record exactly as published.

CHEESE SALAD. One-half pound of old cheese, grated. One hard-boiled egg. One table-spoonful of vinegar. One table-spoonful of salad oil. One-half tea-spoonful of pepper. One tea-spoonful of salt. One tea-spoonful of sugar. One tea-spoonful of made mustard.

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