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A Cream Dressing
From Kentucky receipt book, 1903
Serves 1
Presented as published in 1903. 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
175Calories
1 gProtein
23 gCarbs
8 gFat
Full nutrition (33 nutrients)
Calories175 kcal
Protein1.2 g
Carbohydrates23 g
Fiber0 g
Sugars22 g
Total Fat8.2 g
Saturated Fat5.1 g
Monounsaturated Fat2.3 g
Polyunsaturated Fat0.3 g
Cholesterol28 mg
Sodium4 mg
Potassium55 mg
Calcium40 mg
Iron0 mg
Magnesium4.5 mg
Phosphorus34 mg
Zinc0.1 mg
Copper0 mg
Manganese0 mg
Vitamin D0.1 mcg
Vitamin C0 mg
Vitamin A69 mcg
Vitamin E0.2 mg
Vitamin K0.7 mcg
Vitamin B60 mg
Vitamin B120.1 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate1.1 mcg
Choline6.1 mg
Caffeine0 mg
Water65 g
As published
This recipe was extracted from Kentucky receipt book (1903) by Mary Harris Frazer, page 119. The excerpt below is the record exactly as published.
A Cream Dressing. Two and one-half tablespoons of whipped cream, 1% table- spoons of granulated sugar, 3^ tablespoons of vinegar
Cook this with the app: pantry check, scaling, and the assistant.