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Cream Dressing
From Around-the-world cook book, 1913
Serves 1
Lemon-juice may be used instead of the vinegar.
Presented as published in 1913. 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
549Calories
10 gProtein
27 gCarbs
47 gFat
Full nutrition (33 nutrients)
Calories549 kcal
Protein10 g
Carbohydrates27 g
Fiber6.8 g
Sugars2.6 g
Total Fat47 g
Saturated Fat26 g
Monounsaturated Fat9.7 g
Polyunsaturated Fat2.1 g
Cholesterol125 mg
Sodium1293 mg
Potassium868 mg
Calcium293 mg
Iron2 mg
Magnesium62 mg
Phosphorus316 mg
Zinc1.6 mg
Copper0.1 mg
Manganese0.5 mg
Vitamin D0 mcg
Vitamin C19 mg
Vitamin A520 mcg
Vitamin E7.5 mg
Vitamin K23 mcg
Vitamin B60.7 mg
Vitamin B120.1 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.2 mg
Niacin (B3)2.4 mg
Folate27 mcg
Choline13 mg
Caffeine0 mg
Water202 g
As published
This recipe was extracted from Around-the-world cook book (1913) by Mary Louise Barroll, page 56. The excerpt below is the record exactly as published.
CREAM DRESSING Sour cream, 1 cup, Vinegar, 2 tablespoons, Salt, % teaspoon, Cayenne, a dash
Cook this with the app: pantry check, scaling, and the assistant.