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Asparagus a la Vinaigrette
From The bride's cook book, 1915
Serves 4
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
184Calories
0 gProtein
0 gCarbs
20 gFat
Full nutrition (34 nutrients)
Calories184 kcal
Protein0.1 g
Carbohydrates0.4 g
Fiber0.1 g
Sugars0 g
Total Fat20 g
Saturated Fat1.5 g
Monounsaturated Fat15 g
Polyunsaturated Fat2.6 g
Omega-30 g
Cholesterol0 mg
Sodium299 mg
Potassium19 mg
Calcium2.3 mg
Iron0 mg
Magnesium1.3 mg
Phosphorus4.4 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0.6 mg
Vitamin A0 mcg
Vitamin E7 mg
Vitamin K1.5 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate11 mcg
Choline0 mg
Caffeine0 mg
Water13 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The bride's cook book (1915) by Edgar William Briggs, page 91. The excerpt below is the record exactly as published.
ASPARAGUS A LA VINAIGRETTE 1 Can of Asparagus 6 Tablespoons Salad Oil 2 Tablespoons Vinegar Vz Teaspoon Salt ^z Teaspoon French Mustard Paprika
Cook this with the app: pantry check, scaling, and the assistant.