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Vinaigrette Sauce

Name: Vinaigrette Sauce
Yield: 4 servings
Ingredients: one small sour pickle; one spoonful of vinegar; two spoonsful of olive oil; some sliced chives; chopped parsley; chervil; one chopped shallot; a spoonful of chopped capers

From The Hotel St. Francis cook book, 1919

Serves 4

Presented as published in 1919. 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

14Calories

1 gProtein

3 gCarbs

0 gFat

Full nutrition (34 nutrients)

Calories14 kcal

Protein0.8 g

Carbohydrates2.6 g

Fiber0.9 g

Sugars0.9 g

Total Fat0.2 g

Saturated Fat2 g

Monounsaturated Fat8.7 g

Polyunsaturated Fat1.2 g

Omega-30.1 g

Cholesterol0 mg

Sodium109 mg

Potassium121 mg

Calcium30 mg

Iron1 mg

Magnesium12 mg

Phosphorus17 mg

Zinc0.2 mg

Copper0 mg

Manganese0.1 mg

Vitamin D0 mcg

Vitamin C21 mg

Vitamin A67 mcg

Vitamin E0.1 mg

Vitamin K220 mcg

Vitamin B60 mg

Vitamin B120 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0 mg

Niacin (B3)0.2 mg

Folate29 mcg

Choline2.9 mg

Caffeine0 mg

Water34 g

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from The Hotel St. Francis cook book (1919) by Hirtzler, Victor., page 291. The excerpt below is the record exactly as published.

Vinaigrette sauce. Chop fine one small sour pickle and add salt, some fresh-ground black pepper, one spoonful of vinegar, two spoonsful of olive oil, some sliced chives, chopped parsley and chervil. If desired, add one chopped shallot and a spoonful of chopped capers

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