Frenchappetizervegetarianveganpescatariangluten-freedairy-freenut-freeegg-freesoy-freefish-freeshellfish-free

Mignonette Sauce

Name: Mignonette Sauce
Yield: 6 servings
Cuisine: French
Ingredients: one-half cup of whole white peppers; finely chopped shallots; a little chives; one spoonful of salt; one-half pint of white wine or tarragon vinegar

From The Hotel St. Francis cook book, 1919

Serves 6

Presented as published in 1919. 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

12Calories

0 gProtein

1 gCarbs

0 gFat

Full nutrition (33 nutrients)

Calories12 kcal

Protein0.3 g

Carbohydrates1.1 g

Fiber0.3 g

Sugars0.5 g

Total Fat0 g

Saturated Fat0 g

Monounsaturated Fat0 g

Polyunsaturated Fat0 g

Cholesterol0 mg

Sodium1170 mg

Potassium45 mg

Calcium8.8 mg

Iron0.3 mg

Magnesium4.4 mg

Phosphorus8.6 mg

Zinc0.1 mg

Copper0 mg

Manganese0.1 mg

Vitamin D0 mcg

Vitamin C3 mg

Vitamin A9.1 mcg

Vitamin E0 mg

Vitamin K8.9 mcg

Vitamin B60 mg

Vitamin B120 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0 mg

Niacin (B3)0 mg

Folate6.1 mcg

Choline0.8 mg

Caffeine0 mg

Water45 g

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from The Hotel St. Francis cook book (1919) by Hirtzler, Victor., page 265. The excerpt below is the record exactly as published.

Mignonette sauce. Take one-half cup of whole white peppers and crush with a bottle on a hard table or marble slab, but not too fine. Mix with foul finely chopped shallots, a little chives, one spoonful of salt and one-half pint of white wine or tarragon vinegar

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