Frenchside
Vinaigrette
From Mrs. Ericsson Hammond's salad appetizer cook book..., 1924
This sauce is served for fried fish dishes, calf’s head, fresh tongue, etc.
Presented as published in 1924. 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
208Calories
14 gProtein
15 gCarbs
10 gFat
Full nutrition (34 nutrients)
Calories208 kcal
Protein14 g
Carbohydrates15 g
Fiber2.6 g
Sugars6.7 g
Total Fat9.7 g
Saturated Fat6.8 g
Monounsaturated Fat38 g
Polyunsaturated Fat16 g
Omega-34.1 g
Cholesterol372 mg
Sodium149 mg
Potassium358 mg
Calcium92 mg
Iron2.1 mg
Magnesium27 mg
Phosphorus243 mg
Zinc1.5 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D2 mcg
Vitamin C11 mg
Vitamin A160 mcg
Vitamin E10 mg
Vitamin K0.9 mcg
Vitamin B60.4 mg
Vitamin B120.9 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.5 mg
Niacin (B3)0.2 mg
Folate76 mcg
Choline303 mg
Caffeine0 mg
Water238 g
As published
This recipe was extracted from Mrs. Ericsson Hammond's salad appetizer cook book... (1924) by Maria Matilda Ericsson Hammond, page 69. The excerpt below is the record exactly as published.
Vinaigrette Two eggs, four tablespoons of Mazola oil, two tablespoons of vinegar, a squeeze of an onion, pinch of mustard, cayenne pepper and salt
Cook this with the app: pantry check, scaling, and the assistant.