gluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Cheese Salad
From Delicacies, 1929
Serves 4
Presented as published in 1929. 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
232Calories
8 gProtein
3 gCarbs
21 gFat
Full nutrition (34 nutrients)
Calories232 kcal
Protein8.1 g
Carbohydrates3.2 g
Fiber0.6 g
Sugars0.1 g
Total Fat21 g
Saturated Fat11 g
Monounsaturated Fat5.4 g
Polyunsaturated Fat0.5 g
Omega-30 g
Cholesterol56 mg
Sodium365 mg
Potassium51 mg
Calcium228 mg
Iron0.9 mg
Magnesium10 mg
Phosphorus138 mg
Zinc1.1 mg
Copper0.1 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0.4 mg
Vitamin A87 mcg
Vitamin E0.6 mg
Vitamin K1.7 mcg
Vitamin B60 mg
Vitamin B120.3 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0 mg
Folate5.9 mcg
Choline2.2 mg
Caffeine0 mg
Water48 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Delicacies (1929) by Thursday Club (San Diego, Calif.), page 10. The excerpt below is the record exactly as published.
Cheese Salad y2 cup whipping cream 2 teaspoons gelatin (heaping) 1 cup grated California cheese Yi cup stuffed olives (sliced) mustard, salt, cayenne
Cook this with the app: pantry check, scaling, and the assistant.