Bellevue Dressing
From A lady of good taste, 1954
Presented as published in 1954. 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
1592Calories
3 gProtein
13 gCarbs
173 gFat
Full nutrition (33 nutrients)
Calories1592 kcal
Protein3.4 g
Carbohydrates13 g
Fiber0.4 g
Sugars0.3 g
Total Fat173 g
Saturated Fat38 g
Monounsaturated Fat50 g
Polyunsaturated Fat76 g
Cholesterol47 mg
Sodium1519 mg
Potassium232 mg
Calcium121 mg
Iron0.7 mg
Magnesium15 mg
Phosphorus105 mg
Zinc0.4 mg
Copper0 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C9.5 mg
Vitamin A89 mcg
Vitamin E18 mg
Vitamin K31 mcg
Vitamin B60.1 mg
Vitamin B120.1 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.5 mg
Folate15 mcg
Choline0.7 mg
Caffeine0 mg
Water131 g
As published
This recipe was extracted from A lady of good taste (1954) by Mary Katherine Reynolds Babcock, page 24. The excerpt below is the record exactly as published.
BELLEVUE DRESSING To 1 cup of French dressing add 6 tablespoons of sour cream and 1 table- spoon of finely chopped chive
Cook this with the app: pantry check, scaling, and the assistant.