Orange and Cheese Salad

Name: Orange and Cheese Salad
Ingredients: Peel one orange, removing all the white.; Roll cream cheese in a ball one inch in diameter.

From The Central cook book, 1924

Recipe by Miss Lourns Murcuison.

Presented as published in 1924. 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

85Calories

2 gProtein

21 gCarbs

0 gFat

Full nutrition (23 nutrients)

Calories85 kcal

Protein1.6 g

Carbohydrates21 g

Fiber3.6 g

Sugars15 g

Total Fat0.3 g

Sodium16 mg

Potassium299 mg

Calcium77 mg

Iron0.6 mg

Magnesium19 mg

Phosphorus41 mg

Zinc0.2 mg

Copper0.1 mg

Manganese0.1 mg

Vitamin C106 mg

Vitamin K0 mcg

Vitamin B60.1 mg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.1 mg

Niacin (B3)0.8 mg

Folate45 mcg

Water156 g

As published

This recipe was extracted from The Central cook book (1924) by N.C.). Circle Number Three Central Methodist Church (Raleigh, page 20. The excerpt below is the record exactly as published.

Orange and Cheese Salad Peel one orange, removing all the white. Arrange the sec- tions in fan shape on lettuce leaf, loosening them at only one end. Roll cream cheese in a ball one inch in diameter.

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