Sour Cream Dressing

Name: Sour Cream Dressing
Ingredients: Thick cream, slightly soured; one-eighth as much vinegar as cream; One or two hard-boiled yolks of eggs, put through a ricer

From Principles of food preparation, 1914

Presented as published in 1914. 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

886Calories

11 gProtein

9 gCarbs

89 gFat

Full nutrition (33 nutrients)

Calories886 kcal

Protein11 g

Carbohydrates9.5 g

Fiber0 g

Sugars0.6 g

Total Fat89 g

Saturated Fat49 g

Monounsaturated Fat19 g

Polyunsaturated Fat0.7 g

Cholesterol428 mg

Sodium111 mg

Potassium291 mg

Calcium170 mg

Iron0.6 mg

Magnesium19 mg

Phosphorus221 mg

Zinc1.1 mg

Copper0 mg

Manganese0 mg

Vitamin D1.1 mcg

Vitamin C0 mg

Vitamin A75 mcg

Vitamin E0.5 mg

Vitamin K5.8 mcg

Vitamin B60.1 mg

Vitamin B120.6 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.3 mg

Niacin (B3)0.2 mg

Folate22 mcg

Choline147 mg

Caffeine0 mg

Water202 g

As published

This recipe was extracted from Principles of food preparation (1914) by Mary Davoren Molony Chambers, page 51. The excerpt below is the record exactly as published.

Sour Cream Dressing Ingredients and Proportions. Thick cream, slightly soured, and one-eighth as much vinegar as cream. Season- ing as for cream dressing. One or two hard-boiled yolks of eggs, put through a ricer

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