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Vinaigrette
From The new century cookery book, 1901
Serves 4
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
122Calories
0 gProtein
0 gCarbs
14 gFat
Full nutrition (34 nutrients)
Calories122 kcal
Protein0 g
Carbohydrates0.1 g
Fiber0 g
Sugars0.1 g
Total Fat14 g
Saturated Fat1 g
Monounsaturated Fat10 g
Polyunsaturated Fat1.7 g
Omega-30 g
Cholesterol0 mg
Sodium16 mg
Potassium5.2 mg
Calcium0.7 mg
Iron0 mg
Magnesium0.5 mg
Phosphorus1.1 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0.1 mg
Vitamin A0.1 mcg
Vitamin E4.6 mg
Vitamin K1.5 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0.2 mcg
Choline0.1 mg
Caffeine0 mg
Water8.7 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 142. The excerpt below is the record exactly as published.
Vinaigrette. — Mix 4 tablespoonfuls salad oil, 2 of tarragon vinegar, \ teaspoonful of finely chopped parsley and shallots, and one of gherkins, season with pepper and salt
Cook this with the app: pantry check, scaling, and the assistant.