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Cream Dressing for Cold Slaw
From The Monmouth Baptist ladies' cook book, 1907
Serves 1
Presented as published in 1907. 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
183Calories
1 gProtein
29 gCarbs
7 gFat
Full nutrition (33 nutrients)
Calories183 kcal
Protein0.9 g
Carbohydrates29 g
Fiber0 g
Sugars27 g
Total Fat6.6 g
Saturated Fat4 g
Monounsaturated Fat1.9 g
Polyunsaturated Fat0.2 g
Cholesterol22 mg
Sodium3.8 mg
Potassium45 mg
Calcium33 mg
Iron0 mg
Magnesium3.9 mg
Phosphorus28 mg
Zinc0.1 mg
Copper0 mg
Manganese0 mg
Vitamin D0.1 mcg
Vitamin C0 mg
Vitamin A55 mcg
Vitamin E0.2 mg
Vitamin K0.6 mcg
Vitamin B60 mg
Vitamin B120.1 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0.9 mcg
Choline4.9 mg
Caffeine0 mg
Water75 g
As published
This recipe was extracted from The Monmouth Baptist ladies' cook book (1907) by Marian B. Sexton, page 47. The excerpt below is the record exactly as published.
CREAM DRESSING FOR COLD SLAW. Mrs. Mary Patterson. Two tablespoons of whipped cream, two of sugar and four of vinegar
Cook this with the app: pantry check, scaling, and the assistant.