Vinaigrette Salad with Mushrooms

Name: Vinaigrette Salad with Mushrooms
Ingredients: 1 head romaine lettuce; Ye pound mushrooms; Y4 cup wine vinegar; 1 teaspoon salt; Ya teaspoon freshly ground PPP; 1 teaspoon finely minced fresh tarragon; 1 cup salad oil

From Dining in--Minneapolis/St. Paul cookbook, 1900

Use French virgin olive oil or peanut oil for best results.

Presented as published in 1900. 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

2092Calories

12 gProtein

29 gCarbs

219 gFat

Full nutrition (34 nutrients)

Calories2092 kcal

Protein12 g

Carbohydrates29 g

Fiber2.6 g

Sugars4.5 g

Total Fat219 g

Saturated Fat17 g

Monounsaturated Fat164 g

Polyunsaturated Fat28 g

Omega-30.2 g

Cholesterol0 mg

Sodium2465 mg

Potassium2060 mg

Calcium155 mg

Iron2.9 mg

Magnesium85 mg

Phosphorus319 mg

Zinc2.5 mg

Copper1 mg

Manganese1.4 mg

Vitamin D0.5 mcg

Vitamin C5.1 mg

Vitamin A0.3 mcg

Vitamin E74 mg

Vitamin K434 mcg

Vitamin B60.6 mg

Vitamin B120.1 mcg

Thiamin (B1)0.5 mg

Riboflavin (B2)0.9 mg

Niacin (B3)10 mg

Folate39 mcg

Choline40 mg

Caffeine0 mg

Water738 g

As published

This recipe was extracted from Dining in--Minneapolis/St. Paul cookbook (1900) by Carla Waldemar, page 21. The excerpt below is the record exactly as published.

VINAIGRETTE SALAD WITH MUSHROOMS 1 head romaine lettuce 1 teaspoon finely minced Ye pound mushrooms fresh tarragon Y4 cup wine vinegar 1 teaspoon finely minced 1 teaspoon salt shallots _ Ya teaspoon freshly ground 1 cupsalad oil

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