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Sour Cream Dressing

Name: Sour Cream Dressing
Yield: 1 servings
Ingredients: a cupful of thick, sour cream; one teaspoonful of salt; a little cayenne; the juice of a small lemon; two or three tablespoonsful of vinegar

From The century cook book, 1894

Serves 1

This is a nice dressing for vegetables.

Presented as published in 1894. 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

838Calories

6 gProtein

18 gCarbs

84 gFat

Full nutrition (33 nutrients)

Calories838 kcal

Protein5.8 g

Carbohydrates18 g

Fiber2.8 g

Sugars2.5 g

Total Fat84 g

Saturated Fat48 g

Monounsaturated Fat17 g

Polyunsaturated Fat0.1 g

Cholesterol241 mg

Sodium2384 mg

Potassium366 mg

Calcium173 mg

Iron0.6 mg

Magnesium22 mg

Phosphorus151 mg

Zinc0.6 mg

Copper0 mg

Manganese0.1 mg

Vitamin D0 mcg

Vitamin C53 mg

Vitamin A1 mcg

Vitamin E0.2 mg

Vitamin K5.6 mcg

Vitamin B60.2 mg

Vitamin B120 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0 mg

Niacin (B3)0.2 mg

Folate11 mcg

Choline5.1 mg

Caffeine0 mg

Water253 g

As published

This recipe was extracted from The century cook book (1894) by Jennie A. Hansey, page 53. The excerpt below is the record exactly as published.

Sour Cream Dressing. Put a cupful of thick, sour cream in a bowl and set on the ice for several hours, or until it is very cold. When ready to serve, beat it with an &gg beater for a few minutes; if it is as cold as it should be it will beat up into a stiff white foam. Now add to the cream, one teaspoonful of salt, a little cayenne, the juice of a small lemon, two or three tablespoonsful of vinegar

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