Sour Cream Dressing
From Purity flour cookbook, 1917
Presented as published in 1917. 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
561Calories
14 gProtein
19 gCarbs
48 gFat
Full nutrition (34 nutrients)
Calories561 kcal
Protein14 g
Carbohydrates19 g
Fiber0.8 g
Sugars4.5 g
Total Fat48 g
Saturated Fat27 g
Monounsaturated Fat11 g
Polyunsaturated Fat1 g
Omega-30 g
Cholesterol311 mg
Sodium2583 mg
Potassium473 mg
Calcium297 mg
Iron1.2 mg
Magnesium37 mg
Phosphorus350 mg
Zinc1.6 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D1 mcg
Vitamin C0 mg
Vitamin A81 mcg
Vitamin E0.6 mg
Vitamin K6.9 mcg
Vitamin B60.2 mg
Vitamin B120.6 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0.3 mg
Folate24 mcg
Choline147 mg
Caffeine0 mg
Water219 g
As published
This recipe was extracted from Purity flour cookbook (1917) by E. Warner, page 75. The excerpt below is the record exactly as published.
teaspoon pepper. 2 tablespoons vinegar. 4 tablespoons olive oil. Mix ingredients and stir until well blended. Some prefer the addition of a few drops of onion juice. SOUR CREAM DRESSING 1 cup sour cream. 1 egg. 1 teaspoon vinegar. i teaspoon salt. Mix dry ingredients, combine with the egg slightly beaten, boiler until like custard. When cool add vinegar. 1 teaspoon sugar. i teaspoon mustard. i teaspoon pepper. Add cream slowly and stir in double MAYONNAISE DRESSING 3 egg yolks. 1 teaspoon salt
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