Chiffonade Dressing

Name: Chiffonade Dressing
Ingredients: two tablespoons of finely chopped parsley; two tablespoons of finely chopped red pepper; one teaspoon of finely chopped chives; one teaspoon of salt; one-half teaspoon of black pepper; one-fourth teaspoon of paprika; a suggestion of cayenne; five tablespoons of olive oil; two tablespoons of vinegar

From For the comfort of the family, 1914

This dressing is delicious on lettuce.

Presented as published in 1914. 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

20Calories

1 gProtein

3 gCarbs

0 gFat

Full nutrition (34 nutrients)

Calories20 kcal

Protein0.6 g

Carbohydrates3.1 g

Fiber0.9 g

Sugars0.2 g

Total Fat0.2 g

Saturated Fat11 g

Monounsaturated Fat47 g

Polyunsaturated Fat6.2 g

Omega-30.4 g

Cholesterol0 mg

Sodium2335 mg

Potassium103 mg

Calcium16 mg

Iron0.4 mg

Magnesium8.4 mg

Phosphorus15 mg

Zinc0.1 mg

Copper0 mg

Manganese0.2 mg

Vitamin D0 mcg

Vitamin C43 mg

Vitamin A24 mcg

Vitamin E0.2 mg

Vitamin K12 mcg

Vitamin B60.1 mg

Vitamin B120 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0.1 mg

Niacin (B3)0.4 mg

Folate19 mcg

Choline0.7 mg

Caffeine0 mg

Water59 g

As published

This recipe was extracted from For the comfort of the family (1914) by Josephine Story, page 11. The excerpt below is the record exactly as published.

chif- f onade dressing made of two tablespoons of finely chopped parsley, two tablespoons of finely chopped red pepper, one teaspoon of finely chopped chives, one teaspoon of salt, one-half teaspoon of black pepper, one-fourth teaspoon of paprika, a suggestion of cayenne; five tablespoons of olive oil

Cook this with the app: pantry check, scaling, and the assistant.