vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Egg and Cheese Salad
From The Monmouth Baptist ladies' cook book, 1907
Serves 1
Serve at once.
Presented as published in 1907. 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
563Calories
31 gProtein
7 gCarbs
45 gFat
Full nutrition (34 nutrients)
Calories563 kcal
Protein31 g
Carbohydrates7 g
Fiber1.1 g
Sugars2.5 g
Total Fat45 g
Saturated Fat13 g
Monounsaturated Fat13 g
Polyunsaturated Fat14 g
Omega-31.4 g
Cholesterol704 mg
Sodium1709 mg
Potassium294 mg
Calcium323 mg
Iron2.8 mg
Magnesium36 mg
Phosphorus479 mg
Zinc3.1 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin D4 mcg
Vitamin C1.3 mg
Vitamin A333 mcg
Vitamin E3 mg
Vitamin K60 mcg
Vitamin B60.2 mg
Vitamin B122.4 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)1.1 mg
Niacin (B3)0.3 mg
Folate88 mcg
Choline544 mg
Caffeine0 mg
Water190 g
As published
This recipe was extracted from The Monmouth Baptist ladies' cook book (1907) by Marian B. Sexton, page 53. The excerpt below is the record exactly as published.
EGG AND CHEESE SALAD. Fill a salad dish with alternating layers of sliced hard boiled eggs and grated cheese. Scatter a few gherkins and capers over the top. Mask in mayon- nai
Cook this with the app: pantry check, scaling, and the assistant.