Cream Dressing
From Science of food & cookery, 1921
Presented as published in 1921. 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
460Calories
3 gProtein
20 gCarbs
42 gFat
Full nutrition (34 nutrients)
Calories460 kcal
Protein2.5 g
Carbohydrates20 g
Fiber0.1 g
Sugars14 g
Total Fat42 g
Saturated Fat24 g
Monounsaturated Fat8.6 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol121 mg
Sodium25 mg
Potassium162 mg
Calcium75 mg
Iron0 mg
Magnesium9.8 mg
Phosphorus70 mg
Zinc0.3 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C18 mg
Vitamin A0 mcg
Vitamin E0.1 mg
Vitamin K2.8 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate9.3 mcg
Choline2.4 mg
Caffeine0 mg
Water111 g
As published
This recipe was extracted from Science of food & cookery (1921) by H. S. Anderson, page 104. The excerpt below is the record exactly as published.
CREAM DRESSING Y2 cup thick cream i tablespoon sugar 3 tablespoons lemon juice
Cook this with the app: pantry check, scaling, and the assistant.