vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Cream Cheese Salad
From The new Annie Dennis cook book, 1905
Serves 3
Presented as published in 1905. 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
852Calories
6 gProtein
11 gCarbs
89 gFat
Full nutrition (33 nutrients)
Calories852 kcal
Protein6 g
Carbohydrates11 g
Fiber0 g
Sugars0.2 g
Total Fat89 g
Saturated Fat24 g
Monounsaturated Fat20 g
Polyunsaturated Fat36 g
Cholesterol79 mg
Sodium708 mg
Potassium387 mg
Calcium110 mg
Iron0.3 mg
Magnesium20 mg
Phosphorus143 mg
Zinc0.9 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E9.4 mg
Vitamin K63 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)0.5 mg
Folate0 mcg
Choline0.6 mg
Caffeine0 mg
Water251 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The new Annie Dennis cook book (1905) by Annie E. Dennis, page 103. The excerpt below is the record exactly as published.
Cream Cheese Salad Arrange lettuce leaves on a plate; in the center heap English walnuts; around these press cream cheese through a rice potato masher, and over all pour a mayonnaise dressing
Cook this with the app: pantry check, scaling, and the assistant.