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Sour Cream Salad Dressing

Name: Sour Cream Salad Dressing
Yield: 1 servings
Ingredients: half a pint of sour cream; four tablespoons fruit sugar; two tablespoons butter; one cup vinegar; one tablespoon mustard; one teaspoon salt; three eggs, beaten light

From The Toronto Cook Book, 1915

Serves 1

Presented as published in 1915. 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

743Calories

27 gProtein

18 gCarbs

79 gFat

Full nutrition (34 nutrients)

Calories743 kcal

Protein27 g

Carbohydrates18 g

Fiber0.7 g

Sugars0.9 g

Total Fat79 g

Saturated Fat30 g

Monounsaturated Fat15 g

Polyunsaturated Fat3 g

Omega-30.1 g

Cholesterol746 mg

Sodium2853 mg

Potassium619 mg

Calcium368 mg

Iron3 mg

Magnesium54 mg

Phosphorus571 mg

Zinc3 mg

Copper0.1 mg

Manganese0.3 mg

Vitamin D3 mcg

Vitamin C0.1 mg

Vitamin A241 mcg

Vitamin E1.6 mg

Vitamin K3.5 mcg

Vitamin B60.4 mg

Vitamin B121.5 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.7 mg

Niacin (B3)0.5 mg

Folate72 mcg

Choline441 mg

Caffeine0 mg

Water578 g

As published

This recipe was extracted from The Toronto Cook Book (1915) by Powell, E. J. Mrs.,d.b. 1853, page 97. The excerpt below is the record exactly as published.

Sour Cream Salad Dressing Half a pint of sour cream, four tablespoons fruit sugar, two tablespoons butter, one cup vinegar, one tablespoon mustard, one teaspoon salt. Put on stove and bring to a boil, then add three eggs, beaten light

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