vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Sour Cream Dressing
From The home cook book, 1905
Serves 1
Best served fresh.
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
467Calories
7 gProtein
14 gCarbs
43 gFat
Full nutrition (34 nutrients)
Calories467 kcal
Protein7.3 g
Carbohydrates14 g
Fiber0 g
Sugars0.4 g
Total Fat43 g
Saturated Fat25 g
Monounsaturated Fat9 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol125 mg
Sodium118 mg
Potassium380 mg
Calcium254 mg
Iron0 mg
Magnesium25 mg
Phosphorus243 mg
Zinc0.9 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C6 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K2.8 mcg
Vitamin B60.1 mg
Vitamin B120.1 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)0.3 mg
Folate3.1 mcg
Choline0.8 mg
Caffeine0 mg
Water186 g
As published
This recipe was extracted from The home cook book (1905) by Christine Frederick, page 91. The excerpt below is the record exactly as published.
SOUR CREAM DRESSING To a cup of fresh sour cream allow a tablespoon of lemon- juice. Add to the juice, salt, cayenne pepper, and dry mus- tard to your tas
Cook this with the app: pantry check, scaling, and the assistant.