Cream Cheese Salads
From The profession of cookery, from a French point of view, 1894
Presented as published in 1894. 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
489Calories
5 gProtein
27 gCarbs
41 gFat
Full nutrition (34 nutrients)
Calories489 kcal
Protein5.3 g
Carbohydrates27 g
Fiber1.1 g
Sugars2.8 g
Total Fat41 g
Saturated Fat3.1 g
Monounsaturated Fat31 g
Polyunsaturated Fat5.2 g
Omega-30 g
Cholesterol0 mg
Sodium100 mg
Potassium956 mg
Calcium101 mg
Iron0.7 mg
Magnesium47 mg
Phosphorus136 mg
Zinc1.2 mg
Copper0.2 mg
Manganese0.6 mg
Vitamin D0 mcg
Vitamin C10 mg
Vitamin A2.4 mcg
Vitamin E14 mg
Vitamin K126 mcg
Vitamin B60.4 mg
Vitamin B120 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0 mg
Niacin (B3)1.4 mg
Folate14 mcg
Choline4.3 mg
Caffeine0 mg
Water612 g
As published
This recipe was extracted from The profession of cookery, from a French point of view (1894) by Lucy H. Yates, page 41. The excerpt below is the record exactly as published.
Cream Cheese Salads. Prepare a little dressing first of all by minc- ing together a small shallot^ sprigs of chervil^ thyme, parsley, tarragon, etc., and adding to them a pinch of salt and pepper, with a table- spoonful of lemon juice and three of salad oil; then mix all well together. Separate the leaves of a crisp, well-hearted lettuce ; in the hollow of each leaf place a little rocky lump of cream cheese. Pour a spoonful of the dressing over, then arrange the leaves singly on a dish. Garnish with red radishes
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