pescatariannut-freesoy-free
Egg and Cheese Salad
From Lessons in cooking through preparation of meals, 1912
Serves 2
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
617Calories
57 gProtein
20 gCarbs
34 gFat
Full nutrition (33 nutrients)
Calories617 kcal
Protein57 g
Carbohydrates20 g
Fiber0.5 g
Sugars13 g
Total Fat34 g
Saturated Fat15 g
Monounsaturated Fat7.3 g
Polyunsaturated Fat5.1 g
Cholesterol779 mg
Sodium724 mg
Potassium489 mg
Calcium480 mg
Iron1.4 mg
Magnesium59 mg
Phosphorus1065 mg
Zinc4.3 mg
Copper0.2 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C25 mg
Vitamin A160 mcg
Vitamin E0.2 mg
Vitamin K33 mcg
Vitamin B60.3 mg
Vitamin B1217 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)1.4 mg
Niacin (B3)3.4 mg
Folate138 mcg
Choline1.9 mg
Caffeine0 mg
Water148 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Lessons in cooking through preparation of meals (1912) by Eva Roberta Robinson, page 210. The excerpt below is the record exactly as published.
EGG AND CHEESE SALAD BREAD AND BUTTER SANDWICHES PINEAPPLE TRIFLE Egg and Cheese Salad Grate enough dry cheese to make }i c, and cook 6 eggs hard. In the bottom of a baking dish put a layer of hard cooked eggs, sliced. Cover with grated cheese, then another layer of eggs, then cheese, etc., until the ingredients have all been used. Sprinkle % c finely chopped sweet pickles over the top, and cover with salad dressing
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