vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free

Cheese Salad

Name: Cheese Salad
Yield: 1 servings
Ingredients: Hard-boiled egg yolk, 1; Cayenne pepper, few grains; Olive oil, 1 tablespoon; Grated cheese, 0.5 pound; Mustard, 1 teaspoon; Vinegar, 1 tablespoon; Sugar, 1 teaspoon; Onion, 1 slice; Salt, 1 teaspoon; Lettuce

From Mary Jane's cook book, 1916

Serves 1

Presented as published in 1916. 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

1194Calories

78 gProtein

61 gCarbs

73 gFat

Full nutrition (34 nutrients)

Calories1194 kcal

Protein78 g

Carbohydrates61 g

Fiber9.6 g

Sugars14 g

Total Fat73 g

Saturated Fat40 g

Monounsaturated Fat27 g

Polyunsaturated Fat6.8 g

Omega-30.3 g

Cholesterol384 mg

Sodium6438 mg

Potassium1211 mg

Calcium2107 mg

Iron4 mg

Magnesium140 mg

Phosphorus1647 mg

Zinc11 mg

Copper0.3 mg

Manganese0.9 mg

Vitamin D1.1 mcg

Vitamin C30 mg

Vitamin A1112 mcg

Vitamin E9.2 mg

Vitamin K25 mcg

Vitamin B61 mg

Vitamin B123.6 mcg

Thiamin (B1)0.3 mg

Riboflavin (B2)1.3 mg

Niacin (B3)2.6 mg

Folate91 mcg

Choline201 mg

Caffeine0 mg

Water243 g

As published

This recipe was extracted from Mary Jane's cook book (1916) by Mary Jane, Sophie D. Coe, page 111. The excerpt below is the record exactly as published.

CHEESE SALAD. Hard-boiled egg yolk, 1. Cayenne pepper, few grains. Olive oil, 1 tablespoon. Grated cheese, l/2 pound. Mustard, 1 teaspoon. Vinegar, 1 tablespoon. Sugar, 1 teaspoon. Onion, 1 slice. Salt, 1 teaspoon. Lettuce

Cook this with the app: pantry check, scaling, and the assistant.