Cream Cheese Dressing a la Philadelphian
From Mrs. Ericsson Hammond's salad appetizer cook book..., 1924
Presented as published in 1924. 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
576Calories
28 gProtein
8 gCarbs
48 gFat
Full nutrition (34 nutrients)
Calories576 kcal
Protein28 g
Carbohydrates8.3 g
Fiber0 g
Sugars3.9 g
Total Fat48 g
Saturated Fat28 g
Monounsaturated Fat11 g
Polyunsaturated Fat1.7 g
Omega-30.1 g
Cholesterol147 mg
Sodium745 mg
Potassium152 mg
Calcium846 mg
Iron0.2 mg
Magnesium35 mg
Phosphorus558 mg
Zinc4.3 mg
Copper0 mg
Manganese0 mg
Vitamin D0.2 mcg
Vitamin C0 mg
Vitamin A441 mcg
Vitamin E1.1 mg
Vitamin K3.6 mcg
Vitamin B60.1 mg
Vitamin B121.3 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.5 mg
Niacin (B3)0.1 mg
Folate25 mcg
Choline7.4 mg
Caffeine0 mg
Water68 g
As published
This recipe was extracted from Mrs. Ericsson Hammond's salad appetizer cook book... (1924) by Maria Matilda Ericsson Hammond, page 71. The excerpt below is the record exactly as published.
Cream Cheese Dressing a la Philadelphian Assaisonnement de Fromage a la Creme Philadelphienne A quarter of a pound of Philadelphia cream cheese, three spoons of whipped cream, juice of half a lemon [if for fruit salad take less], cayenne pepper and salt
Cook this with the app: pantry check, scaling, and the assistant.