Sauce Vinaigrette

Name: Sauce Vinaigrette
Ingredients: 1 teaspoon chopped onion; 1 teaspoon chopped chives; 1 teaspoon chopped parsley; 1 teaspoon salt; 14 teaspoon freshly ground black pepper; 2 tablespoons wine vinegar; 34 cup salad oil; 1 tablespoon olive oil for flavor

From Waldensian cookery, 1957

This dressing is good served on drained asparagus. Mix thoroughly before serving and chill.

Presented as published in 1957. 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

1452Calories

0 gProtein

1 gCarbs

163 gFat

Full nutrition (34 nutrients)

Calories1452 kcal

Protein0.2 g

Carbohydrates0.9 g

Fiber0.3 g

Sugars0.1 g

Total Fat163 g

Saturated Fat14 g

Monounsaturated Fat132 g

Polyunsaturated Fat22 g

Omega-30.2 g

Cholesterol0 mg

Sodium2336 mg

Potassium37 mg

Calcium11 mg

Iron0.3 mg

Magnesium4.4 mg

Phosphorus6.7 mg

Zinc0.1 mg

Copper0 mg

Manganese0.1 mg

Vitamin D0 mcg

Vitamin C3 mg

Vitamin A10 mcg

Vitamin E56 mg

Vitamin K23 mcg

Vitamin B60 mg

Vitamin B120 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0 mg

Niacin (B3)0 mg

Folate5.5 mcg

Choline0.6 mg

Caffeine0 mg

Water35 g

As published

This recipe was extracted from Waldensian cookery (1957), page 5. The excerpt below is the record exactly as published.

SAUCE VINAIGRETTE 1 teaspoon chopped onion 1 teaspoon chopped chives 1 teaspoon chopped parsley 1 teaspoon salt 14 teaspoon freshly ground black pepper 2 tablespoons wine vinegar 34 cup salad oil with 1 tablespoon olive oil for flavor

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