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Ordinary Vinaigrette Sauce
From The new century cookery book, 1901
Serves 4
This sauce can be used as a dressing for salads.
Presented as published in 1901. 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
167Calories
0 gProtein
0 gCarbs
19 gFat
Full nutrition (34 nutrients)
Calories167 kcal
Protein0 g
Carbohydrates0 g
Fiber0 g
Sugars0 g
Total Fat19 g
Saturated Fat1.4 g
Monounsaturated Fat14 g
Polyunsaturated Fat2.4 g
Omega-30 g
Cholesterol0 mg
Sodium0.1 mg
Potassium0.1 mg
Calcium0.4 mg
Iron0 mg
Magnesium0.1 mg
Phosphorus0.3 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E6.4 mg
Vitamin K1.3 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0 mcg
Choline0 mg
Caffeine0 mg
Water5.9 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The new century cookery book (1901) by Charles Herman Senn, page 26. The excerpt below is the record exactly as published.
ordinary vinaigrette sauce : this latter is a mixture of three parts of salad oil and one part of vinegar, salt, pppper, and chopped parsley
Cook this with the app: pantry check, scaling, and the assistant.