Salad Sauce

Name: Salad Sauce
Ingredients: twelve tablespoonfuls of olive oil; two of vinegar; half a teaspoonful anchovy sauce; salt; black pepper; a pinch of cayenne; a head of garlic

From 366 menus and 1200 recipes of the Baron Brisse in French and English, 1884

Presented as published in 1884. 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

78Calories

3 gProtein

14 gCarbs

0 gFat

Full nutrition (34 nutrients)

Calories78 kcal

Protein3.5 g

Carbohydrates14 g

Fiber1.4 g

Sugars0.1 g

Total Fat0.2 g

Saturated Fat25 g

Monounsaturated Fat113 g

Polyunsaturated Fat15 g

Omega-31.1 g

Cholesterol0 mg

Sodium256 mg

Potassium10 mg

Calcium3.2 mg

Iron0 mg

Magnesium6 mg

Phosphorus1.4 mg

Zinc0 mg

Copper0 mg

Manganese0 mg

Vitamin D0 mcg

Vitamin C5 mg

Vitamin A0.1 mcg

Vitamin E0 mg

Vitamin K0 mcg

Vitamin B60 mg

Vitamin B120 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0 mg

Niacin (B3)0.1 mg

Folate1.7 mcg

Choline0.4 mg

Caffeine0 mg

Water62 g

As published

This recipe was extracted from 366 menus and 1200 recipes of the Baron Brisse in French and English (1884) by Brisse, L©♭on baron, page 19. The excerpt below is the record exactly as published.

Salad sauce. Take twelve tablespoonfuls of olive oil, two of vinegar, half a teaspoonful anchovy sauce, salt, black pepper, a pinch of cayenne, and a head of garlic

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