Cream Cheese Salad
From Prestcold cold cookery, 1930
Presented as published in 1930. 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
1097Calories
57 gProtein
18 gCarbs
88 gFat
Full nutrition (34 nutrients)
Calories1097 kcal
Protein57 g
Carbohydrates18 g
Fiber0 g
Sugars9 g
Total Fat88 g
Saturated Fat51 g
Monounsaturated Fat18 g
Polyunsaturated Fat0.2 g
Omega-30 g
Cholesterol268 mg
Sodium10152 mg
Potassium498 mg
Calcium394 mg
Iron0.7 mg
Magnesium41 mg
Phosphorus472 mg
Zinc1.9 mg
Copper0.8 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A152 mcg
Vitamin E0.2 mg
Vitamin K5.6 mcg
Vitamin B60.2 mg
Vitamin B120.9 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.6 mg
Niacin (B3)0.4 mg
Folate32 mcg
Choline13 mg
Caffeine0 mg
Water348 g
As published
This recipe was extracted from Prestcold cold cookery (1930) by Pressed Steel Co. Ltd, page 9. The excerpt below is the record exactly as published.
CREAM CHEESE SALAD 4 tablespoon gelatine 4¢ teaspoon salt 2 tablespoons cold water Few grains paprika 2 packages cream cheese or | teaspoon Worcestershire sauce | cup cottage cheese me cup cream (whipped) eny Soak gelatine in cold water five minutes and dissolve over boiling water. Mash cheese, add seasonings and cream, whipped until light but not stiff. Add dissolved gelatine. Turn into small moulds and place in Prestcold freezing compartment. When ready to serve, unmould on crisp lettuce, place a spoonful of currant or bar de luc jelly on top and serve with French dressing. FROZEN PINEAPPLE CHEESE | teaspoon gelatine 2 tablespoons cold water 2 packages (6 0z.) cream cheese 3 tablespoons cooked salad dressing teaspoon salt teaspoon paprika cup crushed pineapple cup cream (whipped)
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