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Cheese Salad and Tomatoes
From The Worcester domestic science school's one year course laboratory cook book, 1914
Serves 2
Presented as published in 1914. 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
525Calories
5 gProtein
12 gCarbs
52 gFat
Full nutrition (34 nutrients)
Calories525 kcal
Protein4.6 g
Carbohydrates12 g
Fiber1.6 g
Sugars2 g
Total Fat52 g
Saturated Fat27 g
Monounsaturated Fat14 g
Polyunsaturated Fat0.5 g
Omega-30 g
Cholesterol130 mg
Sodium627 mg
Potassium260 mg
Calcium157 mg
Iron4.8 mg
Magnesium17 mg
Phosphorus96 mg
Zinc0.6 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C5.2 mg
Vitamin A42 mcg
Vitamin E1.2 mg
Vitamin K4 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate1.8 mcg
Choline6.9 mg
Caffeine0 mg
Water186 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The Worcester domestic science school's one year course laboratory cook book (1914) by Worcester domestic science school, Worcester, Mass., page 71. The excerpt below is the record exactly as published.
CHEESE SALAD AND TOMATOES. 1 Neufchatel cheese 3 T. chopped nut meats Olives Cream to moisten cheese or French dressing; whole tomatoes
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