Cream Cheese Salad

Name: Cream Cheese Salad
Ingredients: 2 cakes white cream cheese; 1 envelope Knox’s plain gelatin; % cup granulated sugar; Pinch of salt; 1 cup boiling water; % can pimento; % cup chopped sweet pickle; % pt. cream, whipped; % tsp. onion juice; 3 tsps. sharp vinegar

From Carolina cookery from Quaker kitchens, 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

1458Calories

9 gProtein

168 gCarbs

85 gFat

Full nutrition (33 nutrients)

Calories1458 kcal

Protein9.1 g

Carbohydrates168 g

Fiber3.7 g

Sugars119 g

Total Fat85 g

Saturated Fat48 g

Monounsaturated Fat17 g

Polyunsaturated Fat0.6 g

Cholesterol241 mg

Sodium1046 mg

Potassium397 mg

Calcium358 mg

Iron16 mg

Magnesium36 mg

Phosphorus185 mg

Zinc0.9 mg

Copper0 mg

Manganese0.2 mg

Vitamin D0 mcg

Vitamin C0.9 mg

Vitamin A38 mcg

Vitamin E0.4 mg

Vitamin K53 mcg

Vitamin B60.2 mg

Vitamin B120 mcg

Thiamin (B1)0.4 mg

Riboflavin (B2)0.4 mg

Niacin (B3)4.2 mg

Folate65 mcg

Choline9.4 mg

Caffeine0 mg

Water407 g

As published

This recipe was extracted from Carolina cookery from Quaker kitchens (1924) by High Point Friends Meeting. Woman's Auxiliary, page 14. The excerpt below is the record exactly as published.

CREAM CHEESE SALAD 2 cakes white cream cheese and olives (also chopped) 1 envelope Knox’s plain % cup granulated sugar gelatin Pinch of salt 1 cup boiling waver % tsp. onion juice % can pimento 3 tsps. sharp vinegar % cup chopped sweet pickle % pt. cream, whipped

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