vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free

Neufchatel Salad

Name: Neufchatel Salad
Yield: 1 servings
Ingredients: One Neufchatel cheese; one tablespoon each melted butter; one tablespoon each sweet cream; one cup chopped nuts or olives; pinch salt; pinch pepper

From The Times cook book, no. 2, 1905

Serves 1

Presented as published in 1905. 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

323Calories

4 gProtein

12 gCarbs

30 gFat

Full nutrition (34 nutrients)

Calories323 kcal

Protein4.4 g

Carbohydrates12 g

Fiber5 g

Sugars0.8 g

Total Fat30 g

Saturated Fat12 g

Monounsaturated Fat15 g

Polyunsaturated Fat1.8 g

Omega-30.1 g

Cholesterol47 mg

Sodium1563 mg

Potassium59 mg

Calcium222 mg

Iron6.7 mg

Magnesium11 mg

Phosphorus44 mg

Zinc0.7 mg

Copper0.5 mg

Manganese0 mg

Vitamin D0 mcg

Vitamin C3 mg

Vitamin A186 mcg

Vitamin E3.7 mg

Vitamin K4.2 mcg

Vitamin B60 mg

Vitamin B120.1 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0 mg

Niacin (B3)0.1 mg

Folate3.9 mcg

Choline16 mg

Caffeine0 mg

Water187 g

As published

This recipe was extracted from The Times cook book, no. 2 (1905) by Los Angeles Times, page 49. The excerpt below is the record exactly as published.

NEUFCHATEL SALAD. Mrs. Arthur B. Williams, S3SV2 South Flower street- One Neufchatel cheese, beaten with one tablespoon each melted butter and sweet cream; season with pinch salt and pepper; add one cup chopped nuts or olives

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