Cream Dressing

Name: Cream Dressing
Ingredients: one-half pint of sour cream; a tablespoon of sugar; vinegar to offset the sweetness; season with paprika; and salt

From The home science cook book, 1902

Thick cream makes a foamy dressing.

Presented as published in 1902. 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

512Calories

7 gProtein

26 gCarbs

43 gFat

Full nutrition (23 nutrients)

Calories512 kcal

Protein7.3 g

Carbohydrates26 g

Sugars13 g

Total Fat43 g

Saturated Fat25 g

Monounsaturated Fat9 g

Cholesterol125 mg

Sodium118 mg

Potassium365 mg

Calcium253 mg

Iron0 mg

Magnesium24 mg

Phosphorus241 mg

Zinc0.9 mg

Copper0 mg

Manganese0 mg

Vitamin K2.8 mcg

Vitamin B60.1 mg

Vitamin B120.1 mcg

Thiamin (B1)0.1 mg

Niacin (B3)0.2 mg

Water172 g

As published

This recipe was extracted from The home science cook book (1902) by Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", page 44. The excerpt below is the record exactly as published.

Cream Dressing. With a wire spoon beat one-half pint of sour cream with a tablespoon of sugar and with vinegar to offset the sweetness of the sugar. Thick cream makes a foamy dressing. Season with paprika and salt

Cook this with the app: pantry check, scaling, and the assistant.