Dee's Dip with Belgian Endive
From Congressional cook book, 1900
Makes 2.5 cups.
Presented as published in 1900. 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
2278Calories
40 gProtein
34 gCarbs
223 gFat
Full nutrition (34 nutrients)
Calories2278 kcal
Protein40 g
Carbohydrates34 g
Fiber20 g
Sugars5.5 g
Total Fat223 g
Saturated Fat62 g
Monounsaturated Fat51 g
Polyunsaturated Fat100 g
Omega-312 g
Cholesterol246 mg
Sodium3087 mg
Potassium2642 mg
Calcium1287 mg
Iron5.3 mg
Magnesium192 mg
Phosphorus873 mg
Zinc6.1 mg
Copper1.6 mg
Manganese2.2 mg
Vitamin D1.1 mcg
Vitamin C122 mg
Vitamin A1707 mcg
Vitamin E19 mg
Vitamin K1854 mcg
Vitamin B60.8 mg
Vitamin B121.8 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)1 mg
Niacin (B3)3.9 mg
Folate606 mcg
Choline159 mg
Caffeine0 mg
Water652 g
As published
This recipe was extracted from Congressional cook book (1900) by James T. Broyhill, page 1. The excerpt below is the record exactly as published.
Dee's Dip with Belgian Endive 1 cup mayonnaise 1 teaspoon lemon juice 4%, cup blue (or roquefort) cheese dash garlic salt Yo cup dairy sour cream Belgian endive Y, teaspoon vinegar raw vegetables
Cook this with the app: pantry check, scaling, and the assistant.