vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Sour Cream Salad Dressing
From The complete cook book, 1900
Serves 1
Presented as published in 1900. 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
324Calories
7 gProtein
28 gCarbs
22 gFat
Full nutrition (34 nutrients)
Calories324 kcal
Protein6.8 g
Carbohydrates28 g
Fiber7.9 g
Sugars0.4 g
Total Fat22 g
Saturated Fat13 g
Monounsaturated Fat4.7 g
Polyunsaturated Fat0.2 g
Omega-30 g
Cholesterol62 mg
Sodium644 mg
Potassium220 mg
Calcium207 mg
Iron4.3 mg
Magnesium40 mg
Phosphorus175 mg
Zinc0.8 mg
Copper0.3 mg
Manganese1.3 mg
Vitamin D0 mcg
Vitamin C12 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K1.4 mcg
Vitamin B60.1 mg
Vitamin B120.1 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)0.2 mg
Folate6.1 mcg
Choline0.8 mg
Caffeine0 mg
Water104 g
As published
This recipe was extracted from The complete cook book (1900) by Rees, Jennie Day Mrs., page 79. The excerpt below is the record exactly as published.
SOUR CREAM SALAD DRESSING, Add one tablespoonf ul lemon juice to one-half cup sour cream shaking in a few grains of paprika or white pep* per, and one-fourth teaspoonful salt
Cook this with the app: pantry check, scaling, and the assistant.