vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Cheese Salad in Egg Cases
From How we cook in Tennessee .., 1906
Serves 1
Presented as published in 1906. 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
928Calories
64 gProtein
6 gCarbs
70 gFat
Full nutrition (34 nutrients)
Calories928 kcal
Protein64 g
Carbohydrates6.1 g
Fiber0 g
Sugars3.7 g
Total Fat70 g
Saturated Fat32 g
Monounsaturated Fat21 g
Polyunsaturated Fat5.6 g
Omega-30.1 g
Cholesterol1232 mg
Sodium1114 mg
Potassium465 mg
Calcium952 mg
Iron3.8 mg
Magnesium60 mg
Phosphorus1035 mg
Zinc7.3 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D6.6 mcg
Vitamin C0 mg
Vitamin A805 mcg
Vitamin E3.9 mg
Vitamin K3.6 mcg
Vitamin B60.4 mg
Vitamin B124.5 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)2 mg
Niacin (B3)0.3 mg
Folate156 mcg
Choline882 mg
Caffeine0 mg
Water265 g
As published
This recipe was extracted from How we cook in Tennessee .. (1906) by Jackson (Tenn.). First Baptist Church. The Silver Thimble Society., page 37. The excerpt below is the record exactly as published.
Cheese Salad in Egg Cases. — Grate one-quarter of a pound of cheese and mix with enough salad dressing to make smooth and creamy. Shell and halve, cutting lengthwise, half a dozen hard boiled eggs
Cook this with the app: pantry check, scaling, and the assistant.