Cheese Salad (No. 1)

Name: Cheese Salad (No. 1)
Ingredients: 1% cups grated cheese; 1 ounce diced chicken; 3 hard-boiled eggs; 2 tablespoons olive oil; 2 tablespoons of vinegar; 1 teaspoon of mustard; % teaspoon of salt; a dash of red pepper

From The Raleigh cook book, 1907

Serve chilled.

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

1052Calories

78 gProtein

24 gCarbs

70 gFat

Full nutrition (34 nutrients)

Calories1052 kcal

Protein78 g

Carbohydrates24 g

Fiber0.2 g

Sugars0.8 g

Total Fat70 g

Saturated Fat38 g

Monounsaturated Fat38 g

Polyunsaturated Fat8.5 g

Omega-30.4 g

Cholesterol738 mg

Sodium4652 mg

Potassium605 mg

Calcium1706 mg

Iron3.8 mg

Magnesium90 mg

Phosphorus1502 mg

Zinc10 mg

Copper0.2 mg

Manganese0.2 mg

Vitamin D3.1 mcg

Vitamin C0.5 mg

Vitamin A668 mcg

Vitamin E2.6 mg

Vitamin K4.1 mcg

Vitamin B60.5 mg

Vitamin B123.9 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)1.4 mg

Niacin (B3)2.2 mg

Folate84 mcg

Choline484 mg

Caffeine0 mg

Water207 g

As published

This recipe was extracted from The Raleigh cook book (1907) by N.C.). Ladies' Church Improvement Society First Baptist Church (Raleigh, page 12. The excerpt below is the record exactly as published.

Cheese Salad (No. 1).—1% cups grated cheese; 1 ounce diced chicken; 3 hard-boiled eggs; 2 tablespoons olive oil; 2 tablespoons of vinegar; 1 teaspoon of mustard; % teaspoon of salt; a dash of red pepper

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