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East India Salad
From The Cook County cook book, 1912
Serves 2
Recipe by Mrs. D. E. Allen, 423 9th St., Wilmette, 111.
Presented as published in 1912. 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
643Calories
18 gProtein
36 gCarbs
50 gFat
Full nutrition (34 nutrients)
Calories643 kcal
Protein18 g
Carbohydrates36 g
Fiber4.4 g
Sugars11 g
Total Fat50 g
Saturated Fat29 g
Monounsaturated Fat12 g
Polyunsaturated Fat2.3 g
Omega-30.1 g
Cholesterol155 mg
Sodium5208 mg
Potassium960 mg
Calcium431 mg
Iron3.4 mg
Magnesium67 mg
Phosphorus370 mg
Zinc2.7 mg
Copper0.3 mg
Manganese0.5 mg
Vitamin D0.6 mcg
Vitamin C0.1 mg
Vitamin A615 mcg
Vitamin E4.6 mg
Vitamin K75 mcg
Vitamin B60.5 mg
Vitamin B120.7 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.4 mg
Niacin (B3)2.2 mg
Folate18 mcg
Choline29 mg
Caffeine0 mg
Water415 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 315. The excerpt below is the record exactly as published.
EAST INDIA SALAD.— Work 2 10-cent cream cheeses until smooth. Moisten with milk and cream, using equal parts. Add J^ cup of grated Young America cheese, 1 cup of whipped cream, and % tablespoon granulated gelatin soaked in 1 tablespoon of cold water and dissolved in 1 tablespoon of boiling water. Season highly with salt and paprika, and turn into a border mould. Chill, remove from mould, arrange on lettuce leaves, fill center with let- tuce leaves, and serve with curry dressing
Cook this with the app: pantry check, scaling, and the assistant.