Nectar Dressing
From Natchez recipes, 1900
Delicious with fruit salad.
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
283Calories
0 gProtein
75 gCarbs
0 gFat
Full nutrition (34 nutrients)
Calories283 kcal
Protein0.4 g
Carbohydrates75 g
Fiber0.6 g
Sugars73 g
Total Fat0.5 g
Saturated Fat11 g
Monounsaturated Fat102 g
Polyunsaturated Fat41 g
Omega-312 g
Cholesterol0 mg
Sodium2.8 mg
Potassium81 mg
Calcium6.8 mg
Iron0.3 mg
Magnesium4.9 mg
Phosphorus8.5 mg
Zinc0.2 mg
Copper0 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C11 mg
Vitamin A35 mcg
Vitamin E29 mg
Vitamin K1.4 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.2 mg
Folate7.3 mcg
Choline3 mg
Caffeine0 mg
Water29 g
As published
This recipe was extracted from Natchez recipes (1900), page 25. The excerpt below is the record exactly as published.
NECTAR DRESSING One package cream cheese, tAVo tablespoons honey or three tablespoons sugar, one and one-half tablespoons lemon juice, grated rind one lemon, three- fourths teaspoon cayenne pepper, three-fourths cup Wesson oil
Cook this with the app: pantry check, scaling, and the assistant.