vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Cheese Salad
From Miss Corson's practical American cookery and household management, 1885
Serves 4
Presented as published in 1885. 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
56Calories
3 gProtein
5 gCarbs
3 gFat
Full nutrition (22 nutrients)
Calories56 kcal
Protein2.8 g
Carbohydrates5.2 g
Total Fat2.6 g
Saturated Fat1.5 g
Monounsaturated Fat0.5 g
Cholesterol7.6 mg
Sodium75 mg
Potassium215 mg
Calcium76 mg
Iron0 mg
Magnesium12 mg
Phosphorus65 mg
Zinc0.5 mg
Copper0 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin K31 mcg
Vitamin B60.1 mg
Thiamin (B1)0.1 mg
Niacin (B3)0.3 mg
Water146 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Miss Corson's practical American cookery and household management (1885) by Juliet Corson, page 207. The excerpt below is the record exactly as published.
CHEESE SALAD. Use any dry, rich cheese, such as Edam, Rochefort, or Gorgonzola, about two heaping tablespoonfuls to a head of lettuce of medium size
Cook this with the app: pantry check, scaling, and the assistant.