Sour Cream Dressing
From The Aunts' Cook Book, 1922
Presented as published in 1922. 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
555Calories
14 gProtein
15 gCarbs
48 gFat
Full nutrition (34 nutrients)
Calories555 kcal
Protein14 g
Carbohydrates15 g
Fiber0.8 g
Sugars0.4 g
Total Fat48 g
Saturated Fat27 g
Monounsaturated Fat11 g
Polyunsaturated Fat1.1 g
Omega-30.1 g
Cholesterol311 mg
Sodium4976 mg
Potassium467 mg
Calcium300 mg
Iron1.2 mg
Magnesium38 mg
Phosphorus356 mg
Zinc1.7 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D1 mcg
Vitamin C0 mg
Vitamin A81 mcg
Vitamin E0.6 mg
Vitamin K5.1 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
Water276 g
As published
This recipe was extracted from The Aunts' Cook Book (1922) by [name missing], page 21. The excerpt below is the record exactly as published.
sour cream dressing. Arrange in a mound. Chop whites of 3 hard-boiled eggs and put the yolks through a potato ricer. Arrange chopped whites on opposite pie-shaped quarters of the mound and the yolks on the other two quarters. Sour Cream Dressing 1 cup sour cream 2 teaspoonsful salt 1 egg 2 teaspoonsful mustard 34 cup vinegar }^ teaspoonful pepper T
Cook this with the app: pantry check, scaling, and the assistant.