Cheese Salad
From Breakfasts and teas, 1907
The ice cream is served on lily leaves.
Presented as published in 1907. 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
757Calories
55 gProtein
18 gCarbs
50 gFat
Full nutrition (34 nutrients)
Calories757 kcal
Protein55 g
Carbohydrates18 g
Fiber0.5 g
Sugars1.9 g
Total Fat50 g
Saturated Fat24 g
Monounsaturated Fat14 g
Polyunsaturated Fat3.6 g
Omega-30.1 g
Cholesterol665 mg
Sodium2374 mg
Potassium422 mg
Calcium1158 mg
Iron2.6 mg
Magnesium61 mg
Phosphorus1038 mg
Zinc6.9 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D3.3 mcg
Vitamin C0.3 mg
Vitamin A501 mcg
Vitamin E2.2 mg
Vitamin K2.6 mcg
Vitamin B60.3 mg
Vitamin B123.3 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)1.2 mg
Niacin (B3)0.2 mg
Folate74 mcg
Choline458 mg
Caffeine0 mg
Water173 g
As published
This recipe was extracted from Breakfasts and teas (1907) by Paul Pierce, page 14. The excerpt below is the record exactly as published.
Cheese Salad Metropolitan Ice Cream Small Cakes Niagara Grapes Coffee Cream of Lettuce Soup. Break the outer green leaves from two heads of lettuce. Place neatly together and with a sharp knife cut into shreds. Put them into one quart of white stock and simmer gently for half an hour. Press through a colander, return to the fire. Rub together one tablespoonful of butter and two of flour, add two tablespoonfuls of hot stock and rub smooth, add this to the soup, stirring constantly until it thickens. Add a level tablespoonful of grated onion, one cupful of cream and a seasoning of salt and white pepper. When ready to serve, beat the yolk of one egg lightly, pour into a tureen, turn the hot soup over it and add a heaping tablespoonful of finely chopped parsley. The fish is garnished with cress. Cheese Salad. Mash very fine the cold yolks of three hard-boiled eggs, and rub with them a coffee cupful of finely 40 Breakfasts and Teas grated cheese, a teaspoonful of mustard, a saltspoon- ful of salt and one-half as much white pepper. When all are well mixed, add two tablespoonfuls each of oil and vinegar, alternately. Heap this upon fresh lettuce and garnish with the whites of eggs cut into rings, and a few tips of celery
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