Vegetable and Cream Cheese Salad
From The Warrenton cook book, 1951
Makes 12 servings. —Mrs. W. H. DAMERON
Presented as published in 1951. 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
1610Calories
5 gProtein
25 gCarbs
166 gFat
Full nutrition (34 nutrients)
Calories1610 kcal
Protein5.2 g
Carbohydrates25 g
Fiber3 g
Sugars9 g
Total Fat166 g
Saturated Fat26 g
Monounsaturated Fat37 g
Polyunsaturated Fat99 g
Omega-312 g
Cholesterol93 mg
Sodium1559 mg
Potassium763 mg
Calcium108 mg
Iron1.5 mg
Magnesium41 mg
Phosphorus127 mg
Zinc0.9 mg
Copper0.2 mg
Manganese0.4 mg
Vitamin D0.4 mcg
Vitamin C125 mg
Vitamin A47 mcg
Vitamin E7.5 mg
Vitamin K362 mcg
Vitamin B60.5 mg
Vitamin B120.3 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)1.4 mg
Folate49 mcg
Choline87 mg
Caffeine0 mg
Water552 g
As published
This recipe was extracted from The Warrenton cook book (1951) by Warrenton Woman's Club (N.C.), page 22. The excerpt below is the record exactly as published.
VEGETABLE AND CREAM CHEESE SALAD 1 can tomato soup Y% ce. cold water 3 pkgs. Philadelphia cream 1 c. mayonnaise cheese Y% c. each chopped celery, 2 T. granulated gelatine green pepper, and onion
Cook this with the app: pantry check, scaling, and the assistant.