Egg and Cheese Salad
From The home science cook book, 1902
Dressed as served, allowing preferences.
Presented as published in 1902. 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
1615Calories
12 gProtein
33 gCarbs
163 gFat
Full nutrition (33 nutrients)
Calories1615 kcal
Protein12 g
Carbohydrates33 g
Fiber1.4 g
Sugars3.7 g
Total Fat163 g
Saturated Fat30 g
Monounsaturated Fat48 g
Polyunsaturated Fat76 g
Cholesterol187 mg
Sodium1639 mg
Potassium1235 mg
Calcium136 mg
Iron1.6 mg
Magnesium56 mg
Phosphorus237 mg
Zinc1.8 mg
Copper0.3 mg
Manganese0.6 mg
Vitamin D1.1 mcg
Vitamin C18 mg
Vitamin A183 mcg
Vitamin E19 mg
Vitamin K133 mcg
Vitamin B60.4 mg
Vitamin B120.6 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.3 mg
Niacin (B3)2.3 mg
Folate40 mcg
Choline155 mg
Caffeine0 mg
Water778 g
As published
This recipe was extracted from The home science cook book (1902) by Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", page 46. The excerpt below is the record exactly as published.
Egg and Cheese Salad. Place in the center of a platter a small cup of French dressing, surrounded by shredded lettuce. On one end put slices of tomato overlapping, on the other put a little pile of white and one of yolk of hard-boiled eggs, and one of cheese
Cook this with the app: pantry check, scaling, and the assistant.