Cream Cheese Salad

Name: Cream Cheese Salad
Ingredients: cream cheese; nest of blanched lettuce leaves; French dressing; mayonnaise; half of an English walnut meat

From Table Talk's illustrated cook book, 1906

Presented as published in 1906. 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

1068Calories

28 gProtein

11 gCarbs

101 gFat

Full nutrition (34 nutrients)

Calories1068 kcal

Protein28 g

Carbohydrates11 g

Fiber0 g

Sugars0.1 g

Total Fat101 g

Saturated Fat50 g

Monounsaturated Fat22 g

Polyunsaturated Fat11 g

Omega-30.7 g

Cholesterol285 mg

Sodium1076 mg

Potassium496 mg

Calcium234 mg

Iron2.5 mg

Magnesium36 mg

Phosphorus393 mg

Zinc3.5 mg

Copper0.1 mg

Manganese0 mg

Vitamin D0 mcg

Vitamin C0.1 mg

Vitamin A5.8 mcg

Vitamin E1.7 mg

Vitamin K28 mcg

Vitamin B60.5 mg

Vitamin B124.2 mcg

Thiamin (B1)0.3 mg

Riboflavin (B2)0.3 mg

Niacin (B3)4.8 mg

Folate8.7 mcg

Choline4.7 mg

Caffeine0 mg

Water179 g

As published

This recipe was extracted from Table Talk's illustrated cook book (1906) by Table Talk Publishing Co., page 22. The excerpt below is the record exactly as published.

CREAM CHEESE SALAD. — BBCIPB ON OPPOBITB TkOm. SALADS 8i CREAM CHEESE SALAD. A good salad is made with cream cheese by molding into small rolls (using butter hands or pats), arranging each in a nest of blanched lettuce leaves and serving with French dressing or a mayonnaise. A variation of this is made by molding the cheese into balls and pressing the half of an English walnut meat

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