Nut and Cream Cheese Salad

Name: Nut and Cream Cheese Salad
Ingredients: Mash the cream cheese with a fork; season it with white pepper; a very little thick cream; the meat of half an English walnut

From 365 tasty dishes, 1906

Presented as published in 1906. 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

1607Calories

25 gProtein

24 gCarbs

160 gFat

Full nutrition (33 nutrients)

Calories1607 kcal

Protein25 g

Carbohydrates24 g

Fiber4.1 g

Sugars1.6 g

Total Fat160 g

Saturated Fat74 g

Monounsaturated Fat30 g

Polyunsaturated Fat29 g

Cholesterol357 mg

Sodium887 mg

Potassium678 mg

Calcium359 mg

Iron1.8 mg

Magnesium125 mg

Phosphorus533 mg

Zinc3.5 mg

Copper1 mg

Manganese2.1 mg

Vitamin D0 mcg

Vitamin C0.8 mg

Vitamin A0.6 mcg

Vitamin E0.4 mg

Vitamin K10 mcg

Vitamin B60.5 mg

Vitamin B120 mcg

Thiamin (B1)0.3 mg

Riboflavin (B2)0.1 mg

Niacin (B3)1 mg

Folate60 mcg

Choline24 mg

Caffeine0 mg

Water199 g

As published

This recipe was extracted from 365 tasty dishes (1906), page 2. The excerpt below is the record exactly as published.

Nut and Cream Cheese Salad. Mash the cream cheese with a fork, season it with white pepper and add a very little thick cream — ^just enough to keep it from crumbling. Mold into small balls and press on one side of each ball the meat of half an English walnut

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