Fruit Salad Dressing, No. 1

Name: Fruit Salad Dressing, No. 1
Ingredients: 1 cup whipped cream; to boiled salad dressing

From Blue Ribbon cook book, 1905

Presented as published in 1905. 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

602Calories

7 gProtein

29 gCarbs

52 gFat

Full nutrition (33 nutrients)

Calories602 kcal

Protein7.5 g

Carbohydrates29 g

Fiber0 g

Sugars19 g

Total Fat52 g

Saturated Fat32 g

Monounsaturated Fat15 g

Polyunsaturated Fat1.9 g

Cholesterol178 mg

Sodium19 mg

Potassium344 mg

Calcium237 mg

Iron0.1 mg

Magnesium26 mg

Phosphorus208 mg

Zinc0.9 mg

Copper0 mg

Manganese0 mg

Vitamin D0.9 mcg

Vitamin C0 mg

Vitamin A440 mcg

Vitamin E1.5 mg

Vitamin K4.5 mcg

Vitamin B60.1 mg

Vitamin B120.7 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.2 mg

Niacin (B3)0.2 mg

Folate7 mcg

Choline39 mg

Caffeine0 mg

Water144 g

As published

This recipe was extracted from Blue Ribbon cook book (1905) by Blue Ribbon Limited, page 34. The excerpt below is the record exactly as published.

Fruit Salad Dressing, No. 1—To boiled salad dressing, add 1 cup whipped cream

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