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Cream Cheese and Pimiento Salad
From A calendar of dinners, with 615 recipes, 1913
Serves 2
Presented as published in 1913. 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
534Calories
16 gProtein
14 gCarbs
43 gFat
Full nutrition (34 nutrients)
Calories534 kcal
Protein16 g
Carbohydrates14 g
Fiber0.7 g
Sugars9.8 g
Total Fat43 g
Saturated Fat12 g
Monounsaturated Fat4.8 g
Polyunsaturated Fat0.8 g
Omega-30.1 g
Cholesterol63 mg
Sodium2245 mg
Potassium221 mg
Calcium502 mg
Iron0.7 mg
Magnesium33 mg
Phosphorus356 mg
Zinc2.4 mg
Copper0 mg
Manganese0.2 mg
Vitamin D0.9 mcg
Vitamin C11 mg
Vitamin A212 mcg
Vitamin E0.6 mg
Vitamin K2.4 mcg
Vitamin B60.1 mg
Vitamin B121 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.4 mg
Niacin (B3)0.5 mg
Folate19 mcg
Choline17 mg
Caffeine0 mg
Water262 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from A calendar of dinners, with 615 recipes (1913) by Marion Harris Neil, page 83. The excerpt below is the record exactly as published.
Cream Cheese and Pimiento Salad Baked Custard Lady Fingers Black Coffee *Cream Cheese and Pimiento Salad— Wash and dry 1 can pimientoes. Fill them with creamed cheese. Chill, slice and serve on crisp lettuce leaves with following dressing: Mix % table- spoon salt, 1%4 tablespoon mustard, 34 tablespoon sugar, and 1 tablespoon flour, and when thoroughly blended, add 2 egg yolks, slightly beaten, 3 tablespoons melted Crisco, 34 cup milk, and 1% cup vinegar
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