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Cream Sour

Name: Cream Sour
Yield: 1 servings
Ingredients: One pint boiling water; half tea-cup cream; broken pieces of toasted bread; a little salt

From Buckeye cookery, 1892

Serves 1

Presented as published in 1892. 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

393Calories

8 gProtein

76 gCarbs

7 gFat

Full nutrition (30 nutrients)

Calories393 kcal

Protein7.7 g

Carbohydrates76 g

Fiber5.2 g

Sugars0.5 g

Total Fat6.8 g

Saturated Fat2.9 g

Monounsaturated Fat1.3 g

Polyunsaturated Fat0.9 g

Cholesterol13 mg

Sodium1077 mg

Potassium140 mg

Calcium310 mg

Iron32 mg

Magnesium29 mg

Phosphorus73 mg

Zinc0.5 mg

Copper0 mg

Manganese0.2 mg

Vitamin C0 mg

Vitamin E0 mg

Vitamin K0.3 mcg

Vitamin B60.1 mg

Vitamin B120 mcg

Thiamin (B1)0.7 mg

Riboflavin (B2)0.6 mg

Niacin (B3)7.9 mg

Folate128 mcg

Choline12 mg

Water391 g

As published

This recipe was extracted from Buckeye cookery (1892), page 319. The excerpt below is the record exactly as published.

CREAM Sour.—One pint boiling water, half tea-cup cream; add broken pieces of toasted bread and a little salt

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