vegetarianpescatariangluten-freeegg-freesoy-freefish-freeshellfish-free
Cheese Salad
From Scientific cooking with scientific methods, 1911
Serves 1
Presented as published in 1911. 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
548Calories
17 gProtein
35 gCarbs
41 gFat
Full nutrition (34 nutrients)
Calories548 kcal
Protein17 g
Carbohydrates35 g
Fiber3.8 g
Sugars3.8 g
Total Fat41 g
Saturated Fat9.1 g
Monounsaturated Fat16 g
Polyunsaturated Fat12 g
Omega-30 g
Cholesterol25 mg
Sodium426 mg
Potassium1170 mg
Calcium346 mg
Iron1.4 mg
Magnesium127 mg
Phosphorus375 mg
Zinc2.9 mg
Copper0.5 mg
Manganese1.1 mg
Vitamin D0 mcg
Vitamin C39 mg
Vitamin A86 mcg
Vitamin E9.6 mg
Vitamin K124 mcg
Vitamin B60.3 mg
Vitamin B120.3 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.5 mg
Niacin (B3)2.5 mg
Folate38 mcg
Choline20 mg
Caffeine0 mg
Water682 g
As published
This recipe was extracted from Scientific cooking with scientific methods (1911) by Sarah E. Woodworth Craig, page 127. The excerpt below is the record exactly as published.
Cheese Salad. Arrange a fine head of lettuce in salad-bowl in the shape it was before washing, and sprinkle thickly with Edam or pineapple cheese and some chopped nuts. Pour over all a French dressing, with plenty of oil and lemon juice
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