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Sour Cream Dressing
From The Rural cook book, 1907
Serves 1
Presented as published in 1907. 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
868Calories
6 gProtein
23 gCarbs
84 gFat
Full nutrition (34 nutrients)
Calories868 kcal
Protein6 g
Carbohydrates23 g
Fiber0 g
Sugars8.2 g
Total Fat84 g
Saturated Fat48 g
Monounsaturated Fat17 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol241 mg
Sodium51 mg
Potassium570 mg
Calcium176 mg
Iron0 mg
Magnesium34 mg
Phosphorus180 mg
Zinc0.9 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C1 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K54 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate0.5 mcg
Choline0.1 mg
Caffeine0 mg
Water330 g
As published
This recipe was extracted from The Rural cook book (1907), page 139. The excerpt below is the record exactly as published.
Sour Cream Dressing.-;-Chill a cupful of rich sour cream until very cold, then beat well foi'-five minutes, adding, while beating, a tablespoon- ful of powdered sugar and a half teaspoonful of lemon juice. Slice chilled cucumbers
Cook this with the app: pantry check, scaling, and the assistant.