VINAIGRETTE
From Cold dishes for hot weather, 1896
Presented as published in 1896. 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
3137Calories
374 gProtein
6 gCarbs
178 gFat
Full nutrition (34 nutrients)
Calories3137 kcal
Protein374 g
Carbohydrates6.3 g
Fiber0.7 g
Sugars4.6 g
Total Fat178 g
Saturated Fat68 g
Monounsaturated Fat88 g
Polyunsaturated Fat8.7 g
Omega-30.2 g
Cholesterol1583 mg
Sodium1648 mg
Potassium6304 mg
Calcium293 mg
Iron37 mg
Magnesium409 mg
Phosphorus3962 mg
Zinc91 mg
Copper1.3 mg
Manganese0.1 mg
Vitamin D3.7 mcg
Vitamin C0.1 mg
Vitamin A203 mcg
Vitamin E3.5 mg
Vitamin K28 mcg
Vitamin B611 mg
Vitamin B1233 mcg
Thiamin (B1)1.5 mg
Riboflavin (B2)3 mg
Niacin (B3)109 mg
Folate105 mcg
Choline1366 mg
Caffeine0 mg
Water1342 g
As published
This recipe was extracted from Cold dishes for hot weather (1896) by Ysaguirre., page 6. The excerpt below is the record exactly as published.
VINAIGRETTE (1 .) Eub 1 teaspoonf ul of sugar, 1 tablespoon- f ul of mustard, salt and pepper to taste, into the yolks of 2 eggs ; add 3 tablespoonfuls of vinegar, set in a bain-marie, and cook until it is of the consistency of cream ; allow to cool. Boil 4 pounds of beef brisket until quite tender
Cook this with the app: pantry check, scaling, and the assistant.