Frozen Cheese Salad

Name: Frozen Cheese Salad
Ingredients: 1 cup grated American cheese; 1 cup cream cheese (1 pkg.); 1/2 pint whipping cream; 1 cup salad dressing or mayon- naise; 1 small bottle of stuffed olives; dash of paprika

From The Gertrude Bobbitt Circle cook book, 1948

Mrs. Geo. C. Peeler

Presented as published in 1948. 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

4150Calories

62 gProtein

33 gCarbs

423 gFat

Full nutrition (34 nutrients)

Calories4150 kcal

Protein62 g

Carbohydrates33 g

Fiber0 g

Sugars7.1 g

Total Fat423 g

Saturated Fat164 g

Monounsaturated Fat94 g

Polyunsaturated Fat112 g

Omega-30.3 g

Cholesterol717 mg

Sodium6122 mg

Potassium916 mg

Calcium2498 mg

Iron1.7 mg

Magnesium98 mg

Phosphorus1762 mg

Zinc8.1 mg

Copper0.1 mg

Manganese0.1 mg

Vitamin D18 mcg

Vitamin C0 mg

Vitamin A731 mcg

Vitamin E30 mg

Vitamin K78 mcg

Vitamin B60.3 mg

Vitamin B123.5 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.7 mg

Niacin (B3)0.6 mg

Folate0 mcg

Choline48 mg

Caffeine0 mg

Water413 g

As published

This recipe was extracted from The Gertrude Bobbitt Circle cook book (1948) by Central Methodist Church (Spencer, N.C.). Gertrude Bobbitt Circle, page 62. The excerpt below is the record exactly as published.

FROZEN CHEESE SALAD 1 cup grated American cheese 1 small bottle of stuffed olives 1 cup cream cheese (1 pkg.) y2 pint whipping cream, dash of 1 cup salad dressing or mayon- paprika naise Cream the American cheese and cream cheese with salad dressing or mayonnaise; beat thoroughly adding cream, which has been beaten stiff; add a dash of paprika

Cook this with the app: pantry check, scaling, and the assistant.