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Cottage Cheese and Ripe Olive Salad
From The bride's cook book, 1915
Serves 1
Presented as published in 1915. 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
264Calories
7 gProtein
10 gCarbs
23 gFat
Full nutrition (34 nutrients)
Calories264 kcal
Protein7.1 g
Carbohydrates10 g
Fiber2.4 g
Sugars0.7 g
Total Fat23 g
Saturated Fat7.9 g
Monounsaturated Fat12 g
Polyunsaturated Fat1.1 g
Omega-30 g
Cholesterol25 mg
Sodium1152 mg
Potassium52 mg
Calcium298 mg
Iron8.5 mg
Magnesium14 mg
Phosphorus123 mg
Zinc1.2 mg
Copper0.4 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C2.3 mg
Vitamin A102 mcg
Vitamin E2.4 mg
Vitamin K2.5 mcg
Vitamin B60 mg
Vitamin B120.3 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.1 mg
Folate8.1 mcg
Choline15 mg
Caffeine0 mg
Water130 g
As published
This recipe was extracted from The bride's cook book (1915) by Edgar William Briggs, page 134. The excerpt below is the record exactly as published.
COTTAGE CHEESE AND RIPE OLIVE SALAD— Mix equal proportions of well seasoned cottage cheese and chopped DEL MONTE Canned Ripe Olives. A few drops of onion juice may be added if desired.
Cook this with the app: pantry check, scaling, and the assistant.