Cheese Salad
From The Relief Societ Cookbook, 1930
Mrs. Alvin Ricks
Presented as published in 1930. 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
2849Calories
154 gProtein
71 gCarbs
217 gFat
Full nutrition (34 nutrients)
Calories2849 kcal
Protein154 g
Carbohydrates71 g
Fiber2.5 g
Sugars0.3 g
Total Fat217 g
Saturated Fat119 g
Monounsaturated Fat51 g
Polyunsaturated Fat6 g
Omega-30.5 g
Cholesterol636 mg
Sodium8757 mg
Potassium1073 mg
Calcium4257 mg
Iron5.6 mg
Magnesium180 mg
Phosphorus3019 mg
Zinc20 mg
Copper0.8 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C1.5 mg
Vitamin A1051 mcg
Vitamin E4 mg
Vitamin K15 mcg
Vitamin B60.5 mg
Vitamin B126.1 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)1.6 mg
Niacin (B3)0.5 mg
Folate32 mcg
Choline77 mg
Caffeine0 mg
Water326 g
As published
This recipe was extracted from The Relief Societ Cookbook (1930) by Relief Society of the Fourth Ward of Rexburg, page 29. The excerpt below is the record exactly as published.
CHEESE SALAD 1 lb. grated cheese 1 c. cream, whipped y2 c. chopped stuffed olives 2 T. gelatin dissolved in *A cup warm water
Cook this with the app: pantry check, scaling, and the assistant.