vegetarianpescatariangluten-freesoy-freefish-freeshellfish-free
Pepper and Cream Cheese Salad
From The Institute cook book, 1913
Serves 2
Presented as published in 1913. 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
152Calories
4 gProtein
12 gCarbs
10 gFat
Full nutrition (27 nutrients)
Calories152 kcal
Protein4.1 g
Carbohydrates12 g
Fiber0.5 g
Total Fat9.8 g
Saturated Fat2.9 g
Monounsaturated Fat1.6 g
Polyunsaturated Fat3.8 g
Cholesterol13 mg
Sodium94 mg
Potassium477 mg
Calcium62 mg
Iron0.3 mg
Magnesium32 mg
Phosphorus100 mg
Zinc0.8 mg
Copper0.2 mg
Manganese0.5 mg
Vitamin C7.5 mg
Vitamin K62 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0 mg
Niacin (B3)0.8 mg
Folate1.7 mcg
Water301 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The Institute cook book (1913) by Helen Cramp, page 74. The excerpt below is the record exactly as published.
PEPPER AND CREAM CHEESE SALAD 1 large green pepper 2 tablespoons chopped walnuts 1 cream cheese Mayonnaise dressing Lettuce
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