Walnut Salad

Name: Walnut Salad
Ingredients: Cream to a paste fresh cheese; enough butter to make it soft; the half of an English walnut; Fill lettuce leaves with them; cover with a thick mayonnaise

From The way to the heart, 1905

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

2228Calories

48 gProtein

9 gCarbs

233 gFat

Full nutrition (34 nutrients)

Calories2228 kcal

Protein48 g

Carbohydrates8.5 g

Fiber0 g

Sugars1.3 g

Total Fat233 g

Saturated Fat60 g

Monounsaturated Fat49 g

Polyunsaturated Fat99 g

Omega-312 g

Cholesterol310 mg

Sodium2929 mg

Potassium355 mg

Calcium1487 mg

Iron0.5 mg

Magnesium70 mg

Phosphorus999 mg

Zinc7.4 mg

Copper0 mg

Manganese0 mg

Vitamin D0.4 mcg

Vitamin C0 mg

Vitamin A35 mcg

Vitamin E7.2 mg

Vitamin K360 mcg

Vitamin B60 mg

Vitamin B120.3 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0 mg

Niacin (B3)0 mg

Folate11 mcg

Choline76 mg

Caffeine0 mg

Water176 g

As published

This recipe was extracted from The way to the heart (1905) by Carrie Pickett Moore, page 39. The excerpt below is the record exactly as published.

Walnut Salad. Cream to a paste fresh cheese, with enough butter to make it soft. Roll in small balls and press on each side the half of an English walnut. Fill lettuce leaves with them and cover with a thick mayonnaise

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