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Gold Chive Dressing
From The art of German cooking and baking, 1922
Serves 1
For Beef.
Presented as published in 1922. 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
41Calories
4 gProtein
5 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories41 kcal
Protein3.7 g
Carbohydrates4.9 g
Fiber2.8 g
Sugars2.1 g
Total Fat0.8 g
Saturated Fat0.2 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.3 g
Cholesterol0 mg
Sodium4.2 mg
Potassium333 mg
Calcium106 mg
Iron1.8 mg
Magnesium48 mg
Phosphorus67 mg
Zinc0.6 mg
Copper0.2 mg
Manganese0.4 mg
Vitamin D0 mcg
Vitamin C65 mg
Vitamin A245 mcg
Vitamin E0.2 mg
Vitamin K239 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.7 mg
Folate118 mcg
Choline5.8 mg
Caffeine0 mg
Water140 g
As published
This recipe was extracted from The art of German cooking and baking (1922) by Lina Wachtelborn Meier, page 81. The excerpt below is the record exactly as published.
GOLD CHIVE DRESSING. For Beef. Quantity for 6 Persons. % cup of cream or milk 1 pinch of pepper and sugar 1/6 cup of vinegar Vi cup of finely chopped chives
Cook this with the app: pantry check, scaling, and the assistant.