Whipped Cream Dressing
From Food and health, 1916
Presented as published in 1916. 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
416Calories
4 gProtein
14 gCarbs
41 gFat
Full nutrition (33 nutrients)
Calories416 kcal
Protein4.3 g
Carbohydrates14 g
Fiber2.6 g
Sugars6.3 g
Total Fat41 g
Saturated Fat36 g
Monounsaturated Fat1.7 g
Polyunsaturated Fat0.4 g
Cholesterol0 mg
Sodium3505 mg
Potassium382 mg
Calcium17 mg
Iron2.7 mg
Magnesium33 mg
Phosphorus144 mg
Zinc1.1 mg
Copper0.4 mg
Manganese1.5 mg
Vitamin D0 mcg
Vitamin C3.3 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)1 mg
Folate27 mcg
Choline0 mg
Caffeine0 mg
Water91 g
As published
This recipe was extracted from Food and health (1916) by Helen Kinne, page 29. The excerpt below is the record exactly as published.
Whipped cream dressing. What and how much. Thick cream, sweet or sour \ cup Vinegar 2 tablespoonfuls or less Salt \ tablespoonful Sugar \ tablespoonful White pepper
Cook this with the app: pantry check, scaling, and the assistant.