Cheese Salad

Name: Cheese Salad
Ingredients: 1 cup American or cream cheese; 4 teaspoon salt; % teaspoon cayenne; 2 tablespoons vinegar; 4 eup oil; 2 tablespoons chopped olives; 3 tablespoons chopped nuts

From Foods that will win the war, 1918

(If American cheese is used, grate or cut fine.)

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

988Calories

20 gProtein

19 gCarbs

94 gFat

Full nutrition (34 nutrients)

Calories988 kcal

Protein20 g

Carbohydrates19 g

Fiber4.3 g

Sugars1.3 g

Total Fat94 g

Saturated Fat47 g

Monounsaturated Fat26 g

Polyunsaturated Fat3.5 g

Omega-30 g

Cholesterol237 mg

Sodium10381 mg

Potassium517 mg

Calcium332 mg

Iron2 mg

Magnesium97 mg

Phosphorus387 mg

Zinc2.3 mg

Copper0.3 mg

Manganese0.7 mg

Vitamin D0 mcg

Vitamin C1.2 mg

Vitamin A28 mcg

Vitamin E7.6 mg

Vitamin K6.9 mcg

Vitamin B60.2 mg

Vitamin B120 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.3 mg

Niacin (B3)1.3 mg

Folate13 mcg

Choline16 mg

Caffeine0 mg

Water179 g

As published

This recipe was extracted from Foods that will win the war (1918) by Charles Houston Goudiss, page 41. The excerpt below is the record exactly as published.

CHEESE SALAD 1 cup American or cream 4 teaspoon salt cheese % teaspoon cayenne 2 tablespoons vinegar 2 tablespoons chopped olives 4 eup oil 3 tablespoons chopped nuts

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