Explore: Sour Cream
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AI-Generated Overview About “sour-cream”:
Books Results
Source: The Open Library
The Open Library Search Results
Search results from The Open Library
1Skinny Soups
By Ruth Glick and Nancy Baggett
“Skinny Soups” Metadata:
- Title: Skinny Soups
- Authors: Ruth GlickNancy Baggett
- Language: English
- Number of Pages: Median: 260
- Publisher: Surrey Books
- Publish Date: 1997
“Skinny Soups” Subjects and Themes:
- Subjects: Sour cream - Stews - Cooking
Edition Identifiers:
- The Open Library ID: OL8736955M
- Online Computer Library Center (OCLC) ID: 36817203
- All ISBNs: 9781572840041 - 1572840048
First Setence:
"Soup has always made a savory, satisfying meal, brimming with flavor and garden-fresh ingredients."
Author's Alternative Names:
"Ruth Glick", "Alexis Hill Jordan", "Rebecca York", "Amanda Lee", "Ruth Day Burtnick Glick", "Alexis Hill", "Tess Marlowe", "Alyssa Howard" and "Samantha Chase"Access and General Info:
- First Year Published: 1997
- Is Full Text Available: Yes
- Is The Book Public: No
- Access Status: Borrowable
Online Access
Downloads Are Not Available:
The book is not public therefore the download links will not allow the download of the entire book, however, borrowing the book online is available.
Online Borrowing:
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- Borrowing from Archive.org: Borrowing link
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2Изслѣдованіе творога, сметаны и простокваши с петербургскаго рынка
By Robert Aleksandrovich Piper
“Изслѣдованіе творога, сметаны и простокваши с петербургскаго рынка” Metadata:
- Title: ➤ Изслѣдованіе творога, сметаны и простокваши с петербургскаго рынка
- Author: Robert Aleksandrovich Piper
- Language: rus
- Number of Pages: Median: 29
- Publisher: Tip. S. Volp͡ianskago
- Publish Date: 1889
- Publish Location: S.-Peterburg
“Изслѣдованіе творога, сметаны и простокваши с петербургскаго рынка” Subjects and Themes:
- Subjects: ➤ Dairy products - Analysis - Cottage cheese - Sour cream - Yogurt - Food - Fat content - Fat - Metabolism - Food adulteration and inspection - Nutrition
- Places: Russia (Federation) - Saint Petersburg
Edition Identifiers:
- The Open Library ID: OL50156963M
- Online Computer Library Center (OCLC) ID: 104808323
Access and General Info:
- First Year Published: 1889
- Is Full Text Available: No
- Is The Book Public: No
- Access Status: No_ebook
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3Quality of sour cream and non-butterfat sour dressing
By Lester Hankin
“Quality of sour cream and non-butterfat sour dressing” Metadata:
- Title: ➤ Quality of sour cream and non-butterfat sour dressing
- Author: Lester Hankin
- Language: English
- Publisher: ➤ Connecticut Agricultural Experiment Station
- Publish Date: 1981
- Publish Location: New Haven
“Quality of sour cream and non-butterfat sour dressing” Subjects and Themes:
- Subjects: Salad dressing - Sour cream - Analysis
Edition Identifiers:
- The Open Library ID: OL24641059M - OL24663504M
- Online Computer Library Center (OCLC) ID: 18545115
Access and General Info:
- First Year Published: 1981
- Is Full Text Available: Yes
- Is The Book Public: Yes
- Access Status: Public
Online Access
Online Borrowing:
- Borrowing from Open Library: Borrowing link
- Borrowing from Archive.org: Borrowing link
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4Question box
By United States. Department of Agriculture. Radio Service
“Question box” Metadata:
- Title: Question box
- Author: ➤ United States. Department of Agriculture. Radio Service
- Language: English
- Publisher: ➤ United States Department of Agriculture, Office of Information, Radio Service
- Publish Date: 1941
- Publish Location: [Washington, D.C.]
“Question box” Subjects and Themes:
- Subjects: ➤ Cooking (Honey) - Sour cream - Baking - Pies - Marmalade - Vegetables - Storage - Squashes
Edition Identifiers:
- The Open Library ID: OL25580489M
- Online Computer Library Center (OCLC) ID: 864301869
Access and General Info:
- First Year Published: 1941
- Is Full Text Available: Yes
- Is The Book Public: Yes
- Access Status: Public
Online Access
Online Borrowing:
- Borrowing from Open Library: Borrowing link
- Borrowing from Archive.org: Borrowing link
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5Sour cream dressing
By United States. Department of Agriculture. Radio Service
“Sour cream dressing” Metadata:
- Title: Sour cream dressing
- Author: ➤ United States. Department of Agriculture. Radio Service
- Language: English
- Publisher: ➤ United States Department of Agriculture, Office of Information, Radio Service
- Publish Date: 1945
- Publish Location: [Washington, D.C.]
“Sour cream dressing” Subjects and Themes:
- Subjects: Sour cream - Salad dressing
Edition Identifiers:
- The Open Library ID: OL33213370M
- Online Computer Library Center (OCLC) ID: 874037926
Access and General Info:
- First Year Published: 1945
- Is Full Text Available: Yes
- Is The Book Public: Yes
- Access Status: Public
Online Access
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- Borrowing from Open Library: Borrowing link
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6Sour cream
“Sour cream” Metadata:
- Title: Sour cream
- Language: English
- Publisher: U.S. Dept. of Agriculture
- Publish Date: 1941
- Publish Location: Washington, D.C
“Sour cream” Subjects and Themes:
- Subjects: Cooking (Sour cream and milk) - Sour cream
Edition Identifiers:
- The Open Library ID: OL33213371M
- Online Computer Library Center (OCLC) ID: 62700105
Access and General Info:
- First Year Published: 1941
- Is Full Text Available: Yes
- Is The Book Public: Yes
- Access Status: Public
Online Access
Online Borrowing:
- Borrowing from Open Library: Borrowing link
- Borrowing from Archive.org: Borrowing link
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7Sour milk and sour cream
By United States. Department of Agriculture. Radio Service
“Sour milk and sour cream” Metadata:
- Title: Sour milk and sour cream
- Author: ➤ United States. Department of Agriculture. Radio Service
- Language: English
- Publisher: ➤ United States Department of Agriculture, Office of Information, Radio Service
- Publish Date: 1939
- Publish Location: [Washington, D.C.]
“Sour milk and sour cream” Subjects and Themes:
- Subjects: Sour cream - Milk - Cooking
Edition Identifiers:
- The Open Library ID: OL33213373M
- Online Computer Library Center (OCLC) ID: 861617986
Access and General Info:
- First Year Published: 1939
- Is Full Text Available: Yes
- Is The Book Public: Yes
- Access Status: Public
Online Access
Online Borrowing:
- Borrowing from Open Library: Borrowing link
- Borrowing from Archive.org: Borrowing link
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8Question box
By United States. Department of Agriculture. Radio Service
“Question box” Metadata:
- Title: Question box
- Author: ➤ United States. Department of Agriculture. Radio Service
- Language: English
- Publisher: ➤ United States Department of Agriculture, Office of Information, Radio Service
- Publish Date: 1944
- Publish Location: [Washington, D.C.]
“Question box” Subjects and Themes:
- Subjects: ➤ Screws - Potatoes - Strawberries - Storage - Nutrition - Niacin - Baking - Sour cream - Cooking (Vanilla) - Ticks as carriers of disease - Spotting (Cleaning) - Raisins - Cooking (Rhubarb) - World War, 1939-1945 - Food supply - Calcium in human nutrition - Noodles - Hosiery - Varieties - Flour - Cooking (Dried fruit) - Cooking (Asparagus) - Cooking (Beans) - Walls - Blankets - Cleaning - Canned beans - Cooking (Eggs) - Grits - Canning and preserving - Cooking (Chocolate)
Edition Identifiers:
- The Open Library ID: OL25584527M
- Online Computer Library Center (OCLC) ID: 867732084
Access and General Info:
- First Year Published: 1944
- Is Full Text Available: Yes
- Is The Book Public: Yes
- Access Status: Public
Online Access
Online Borrowing:
- Borrowing from Open Library: Borrowing link
- Borrowing from Archive.org: Borrowing link
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9Question box
By United States. Department of Agriculture. Radio Service
“Question box” Metadata:
- Title: Question box
- Author: ➤ United States. Department of Agriculture. Radio Service
- Language: English
- Publisher: ➤ United States Department of Agriculture, Office of Information, Radio Service
- Publish Date: 1941
- Publish Location: [Washington, D.C.]
“Question box” Subjects and Themes:
- Subjects: ➤ Goat milk - Varieties - Candied fruit - Shoes - Fruitcake - Storage - Care - Draperies - Sour cream - Soap - Jelly - Quality - Cooking (Goose) - Cauliflower - Cranberries
Edition Identifiers:
- The Open Library ID: OL25593700M
- Online Computer Library Center (OCLC) ID: 864303760
Access and General Info:
- First Year Published: 1941
- Is Full Text Available: Yes
- Is The Book Public: Yes
- Access Status: Public
Online Access
Online Borrowing:
- Borrowing from Open Library: Borrowing link
- Borrowing from Archive.org: Borrowing link
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10Sour milk, sour cream, and cottage cheese
By United States. Department of Agriculture. Radio Service
“Sour milk, sour cream, and cottage cheese” Metadata:
- Title: ➤ Sour milk, sour cream, and cottage cheese
- Author: ➤ United States. Department of Agriculture. Radio Service
- Language: English
- Publisher: ➤ United States Department of Agriculture, Office of Information, Radio Service
- Publish Date: 1941
- Publish Location: [Washington, D.C.]
“Sour milk, sour cream, and cottage cheese” Subjects and Themes:
- Subjects: Cottage cheese - Sour cream - Milk - Varieties
Edition Identifiers:
- The Open Library ID: OL25590909M
- Online Computer Library Center (OCLC) ID: 864176105
Access and General Info:
- First Year Published: 1941
- Is Full Text Available: Yes
- Is The Book Public: Yes
- Access Status: Public
Online Access
Online Borrowing:
- Borrowing from Open Library: Borrowing link
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11A way to use sour cream
By United States. Department of Agriculture. Press Service
“A way to use sour cream” Metadata:
- Title: A way to use sour cream
- Author: ➤ United States. Department of Agriculture. Press Service
- Language: English
- Publisher: ➤ U.S.D.A. Press Service, Office of Information, and Extension Service
- Publish Date: 1940
- Publish Location: [Washington, D.C.]
“A way to use sour cream” Subjects and Themes:
- Subjects: Sour cream
Edition Identifiers:
- The Open Library ID: OL25610334M
- Online Computer Library Center (OCLC) ID: 879612780
Access and General Info:
- First Year Published: 1940
- Is Full Text Available: Yes
- Is The Book Public: Yes
- Access Status: Public
Online Access
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- Borrowing from Open Library: Borrowing link
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12The market for sour cream
By Edward J. McGrath
“The market for sour cream” Metadata:
- Title: The market for sour cream
- Author: Edward J. McGrath
- Language: English
- Number of Pages: Median: 36
- Publisher: ➤ U.S. Dept. of Agriculture, Agricultural Marketing Service, Market Development Research Division
- Publish Date: 1961
- Publish Location: Washington, D.C
“The market for sour cream” Subjects and Themes:
- Subjects: Marketing - Sour cream
Edition Identifiers:
- The Open Library ID: OL25470085M
- Online Computer Library Center (OCLC) ID: 15354546
Access and General Info:
- First Year Published: 1961
- Is Full Text Available: Yes
- Is The Book Public: Yes
- Access Status: Public
Online Access
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Wiki
Source: Wikipedia
Wikipedia Results
Search Results from Wikipedia
Sour cream
Sour cream (sometimes known as soured cream in British English) is a dairy product obtained by fermenting regular cream with certain kinds of lactic acid
Cream
fermented cream is also sold as: sour cream, crème fraîche, and so on. Both forms have many culinary uses in both sweet and savoury dishes. Cream produced
Sour cream doughnut
A sour cream doughnut is a type of doughnut that incorporates sour cream into its batter. This type of doughnut is often dipped in a vanilla flavored glaze
Crème fraîche
"fresh cream") is a dairy product similar to cream cheese, a soured cream containing 10–45% butterfat, with a pH of approximately 4.5. It is soured with
Smetana (dairy product)
types of sour cream traditionally prevalent in Central, Eastern, and Southeastern Europe, and Central Asia. It is a dairy product produced by souring heavy
French onion dip
dip or California dip is an American dip typically made with a base of sour cream and flavored with minced onion, and usually served with potato chips as
Pie in American cuisine
Award-Winning Peaches and Cream Pie. Allrecipes. June 15, 2017. "Sour Cream Peach Pie". Alabama Farmers Federation. "Peach Melba Ice-Cream Pie Recipe". Southern
Hungarian cuisine
Staple ingredients in Hungarian cuisine such as quark, poppy seeds and soured cream, along with dishes like stuffed cabbage, stuffed peppers, bean soup and
Borscht
to a clear broth or a smooth drink. It is often served with smetana or sour cream, hard-boiled eggs or potatoes, but there exists an ample choice of more
Beef Stroganoff
dish of sautéed pieces of beef in a sauce of mustard and smetana (heavy sour cream). It is named after one of the members of the Stroganov family. Since