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Sauce Ravigote (Cold)
From Cookery for every household, 1914
Serves 6
Chives or shallots can be added if desired.
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
0Calories
0 gProtein
0 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories0.4 kcal
Protein0 g
Carbohydrates0.1 g
Fiber0 g
Sugars0 g
Total Fat0 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium21 mg
Potassium2.9 mg
Calcium0.9 mg
Iron0 mg
Magnesium0.4 mg
Phosphorus0.4 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0.4 mg
Vitamin A1.6 mcg
Vitamin E0 mg
Vitamin K2.2 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0.7 mcg
Choline0.1 mg
Caffeine0 mg
Water1.5 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 305. The excerpt below is the record exactly as published.
Sauce Ravigote (Cold) Salad dressing. 1 tea-sp. each chopped parsley, gherkin, capers, chervil, and tarragon. Make the salad dressing according to Recipe 749, and add to it the above ingredients all finely chopped. A little finely chopped chives or shallot may also be added if liked. 758. Sauce Rgmoulade | pt. mayonnaise sauce. 1 tea-sp. chopped parsley 1 tea-sp. chopped tar- ragon. 1 tea-sp. chopped chervil 1 tea-sp. chopped gher- kins. 1 tea-sp. chopped capers
Cook this with the app: pantry check, scaling, and the assistant.