Cream Cheese Salad

Name: Cream Cheese Salad
Ingredients: 1 cup (small can) tomato soup; % cup cold water; 1 cup mayonnaise; 3 packages Philadelphia cream cheese; 2 cups chopped celery; green pepper; onion; 2 tablespoons gelatin

From The Chapel Hill cook book, 1935

Serves eight.

Presented as published in 1935. 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

1765Calories

22 gProtein

46 gCarbs

167 gFat

Full nutrition (34 nutrients)

Calories1765 kcal

Protein22 g

Carbohydrates46 g

Fiber4 g

Sugars17 g

Total Fat167 g

Saturated Fat26 g

Monounsaturated Fat37 g

Polyunsaturated Fat99 g

Omega-312 g

Cholesterol93 mg

Sodium1964 mg

Potassium1735 mg

Calcium293 mg

Iron2.3 mg

Magnesium88 mg

Phosphorus228 mg

Zinc1.3 mg

Copper0.7 mg

Manganese0.7 mg

Vitamin D0.4 mcg

Vitamin C27 mg

Vitamin A60 mcg

Vitamin E7.7 mg

Vitamin K364 mcg

Vitamin B60.5 mg

Vitamin B120.3 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.2 mg

Niacin (B3)1.4 mg

Folate44 mcg

Choline107 mg

Caffeine0 mg

Water956 g

As published

This recipe was extracted from The Chapel Hill cook book (1935) by Presbyterian Church (Chapel Hill, N.C.). Woman's Auxiliary, page 18. The excerpt below is the record exactly as published.

1 cup (small can) tomato % cup cold water soup 1 cup mayonnaise 3 packages Philadelphia IV2 cups chopped celery, cream cheese green pepper and 2 tablespoons gelatin onion

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