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Vinaigrette of Brains, Provencale
From Cooking for profit, 1886
Serves 2
The vinaigrette is similar to tartar sauce but made with clear oil instead of mayonnaise.
Presented as published in 1886. 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
76Calories
4 gProtein
16 gCarbs
2 gFat
Full nutrition (34 nutrients)
Calories76 kcal
Protein3.6 g
Carbohydrates16 g
Fiber5.2 g
Sugars2.7 g
Total Fat1.9 g
Saturated Fat2.4 g
Monounsaturated Fat9 g
Polyunsaturated Fat1.5 g
Omega-30.1 g
Cholesterol376 mg
Sodium4972 mg
Potassium335 mg
Calcium89 mg
Iron2.1 mg
Magnesium31 mg
Phosphorus84 mg
Zinc0.4 mg
Copper0.2 mg
Manganese1.7 mg
Vitamin D0 mcg
Vitamin C29 mg
Vitamin A5.3 mcg
Vitamin E0.3 mg
Vitamin K23 mcg
Vitamin B60.2 mg
Vitamin B121.2 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.7 mg
Folate14 mcg
Choline5.7 mg
Caffeine0 mg
Water79 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Cooking for profit (1886) by Jessup Whitehead, page 272. The excerpt below is the record exactly as published.
Vinaig ette of Brains, Provencale. a la French vinaigrette sauce of minced pickles and shalots of olive oil seasoned '25 COOKING FOR PROFIT. with salt and pepper; poured over a por- tion of calf s brains previously boiled. Parboil the brains first, and pick off all the dark stains, divide in portions and simmer for half an hour in seasoned broth, cut up a lemon in them and keep hot till served. The vinaigrette sauce to be kept cold. It is thick with minced pickles and shalots
Cook this with the app: pantry check, scaling, and the assistant.