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Cream Dressing
From San Rafael cook book, 1906, 1906
Serves 4
Presented as published in 1906. 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
202Calories
1 gProtein
2 gCarbs
21 gFat
Full nutrition (34 nutrients)
Calories202 kcal
Protein1.2 g
Carbohydrates2.3 g
Fiber0.1 g
Sugars0 g
Total Fat21 g
Saturated Fat12 g
Monounsaturated Fat4.3 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol60 mg
Sodium27 mg
Potassium59 mg
Calcium37 mg
Iron0 mg
Magnesium4.2 mg
Phosphorus35 mg
Zinc0.1 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0.1 mcg
Vitamin E0 mg
Vitamin K1.4 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0.1 mcg
Choline0 mg
Caffeine0 mg
Water39 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from San Rafael cook book, 1906 (1906) by Katherine Golden Bitting Collection on Gastronomy (Library of Congress), page 40. The excerpt below is the record exactly as published.
CREAM DRESSING FOR SH RIMPS— Mrs. W. F. Jones. Whip 1 teacup of cream just turning sour; add very little vinegar, and sugar to give a rich taste, but not too sweet; pour over the' shrimps and serve on lettuce leaves. Nice where one 'does not like oil; also good with plain salad. CREAM DRESSING— Mrs. E. B. Mahon. 1 cup of cream, 1 tablespoon of vinegar, 1 teaspoon o^ mustard, a little salt
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