Cheese Dressing
From Use and preparation of food, 1919
Presented as published in 1919. 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
128Calories
13 gProtein
12 gCarbs
3 gFat
Full nutrition (34 nutrients)
Calories128 kcal
Protein13 g
Carbohydrates12 g
Fiber0.8 g
Sugars9.1 g
Total Fat2.6 g
Saturated Fat1.4 g
Monounsaturated Fat0.5 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol13 mg
Sodium811 mg
Potassium259 mg
Calcium121 mg
Iron0.4 mg
Magnesium14 mg
Phosphorus181 mg
Zinc0.7 mg
Copper0.1 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C5.5 mg
Vitamin A88 mcg
Vitamin E0.7 mg
Vitamin K1.8 mcg
Vitamin B60.1 mg
Vitamin B120.5 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.3 mg
Niacin (B3)0.6 mg
Folate14 mcg
Choline4.7 mg
Caffeine0 mg
Water134 g
As published
This recipe was extracted from Use and preparation of food (1919) by United States. Federal Board for Vocational Education., page 48. The excerpt below is the record exactly as published.
CHEESE DRESSING. Oil, 6 tablespoons. Cottage cheese, * cup. Vinegar, li tablespoons. Chili sauce, 2 tablespoons. Salt • Paprika. Combine the oil and vinegar and beat thoroughly. Add cheese and seasonings and mis well. Pour over head lettuce. USE AND PEEPAEATION OF FOOD. 79 CHEESE CUSTABD. Milk, 1 cup. One egg. Sugar, sirup, or honey, 1 tablespoon. Gelatin, 1 teaspoon. Cold water, 2 tablespoons. Vanilla, ^ teaspoon. Cottage cheese, 1 cup. Salt.
Cook this with the app: pantry check, scaling, and the assistant.