vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Cream Cheese Salad
From Kirmess cook book, 1907
Serves 4
Presented as published in 1907. 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
112Calories
3 gProtein
6 gCarbs
9 gFat
Full nutrition (31 nutrients)
Calories112 kcal
Protein2.9 g
Carbohydrates5.7 g
Fiber0 g
Sugars0 g
Total Fat8.7 g
Saturated Fat3.2 g
Monounsaturated Fat2.2 g
Polyunsaturated Fat2.2 g
Omega-30 g
Cholesterol13 mg
Sodium129 mg
Potassium223 mg
Calcium72 mg
Iron0.1 mg
Magnesium12 mg
Phosphorus64 mg
Zinc0.5 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin C0 mg
Vitamin A21 mcg
Vitamin E0.5 mg
Vitamin K31 mcg
Vitamin B60.1 mg
Vitamin B120.1 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)0.3 mg
Folate1.3 mcg
Water150 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Kirmess cook book (1907), page 100. The excerpt below is the record exactly as published.
CBEAM CHEESE SALAD. Miss Detwiller. With butter paddies make little balls of cream cheese, sprinkle t^dth grated sapsago cheese, serve on lettuce leaves with French dressing
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