vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Cheese Salad
From Kentucky receipt book, 1903
Serves 2
Chill oil and bowl before making dressing.
Presented as published in 1903. 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
626Calories
42 gProtein
30 gCarbs
37 gFat
Full nutrition (34 nutrients)
Calories626 kcal
Protein42 g
Carbohydrates30 g
Fiber0.4 g
Sugars4.8 g
Total Fat37 g
Saturated Fat44 g
Monounsaturated Fat122 g
Polyunsaturated Fat17 g
Omega-31.2 g
Cholesterol285 mg
Sodium3301 mg
Potassium728 mg
Calcium1079 mg
Iron1.7 mg
Magnesium68 mg
Phosphorus882 mg
Zinc6.1 mg
Copper0.2 mg
Manganese0.4 mg
Vitamin D1 mcg
Vitamin C6 mg
Vitamin A353 mcg
Vitamin E1.3 mg
Vitamin K64 mcg
Vitamin B60.3 mg
Vitamin B122 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.6 mg
Niacin (B3)0.9 mg
Folate34 mcg
Choline164 mg
Caffeine0 mg
Water381 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Kentucky receipt book (1903) by Mary Harris Frazer, page 113. The excerpt below is the record exactly as published.
Cheese Salad. One head lettuce, % pound of grated cheese. Wash and put the lettuce to crisp, then grate the cheese and add enough of the salad dressing to make it smooth and creamy. Arrange the light green lettuce leaves on a small platter, then put the prepared cheese through a potato sieve. Garnish with capers, and serve with this dressing: One even teaspoon of salt, 1 even teaspoon of mustard, 1 even tablespoon of powdered sugar, % teaspoon of paprika, 2 tablespoons of lemon juice, 2 tablespoons of vinegar, 2 eggs^ 1% cups of olive oil
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