Vinaigrette Sauce
From Dainty dinners and dishes for Jewish families, 1907
Presented as published in 1907. 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
428Calories
3 gProtein
16 gCarbs
42 gFat
Full nutrition (34 nutrients)
Calories428 kcal
Protein2.8 g
Carbohydrates16 g
Fiber6.4 g
Sugars0.2 g
Total Fat42 g
Saturated Fat3.4 g
Monounsaturated Fat31 g
Polyunsaturated Fat5.5 g
Omega-30.1 g
Cholesterol0 mg
Sodium9.2 mg
Potassium375 mg
Calcium122 mg
Iron2.8 mg
Magnesium46 mg
Phosphorus44 mg
Zinc0.3 mg
Copper0.3 mg
Manganese3.3 mg
Vitamin D0 mcg
Vitamin C4.3 mg
Vitamin A26 mcg
Vitamin E14 mg
Vitamin K44 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.4 mg
Folate12 mcg
Choline2.9 mg
Caffeine0 mg
Water21 g
As published
This recipe was extracted from Dainty dinners and dishes for Jewish families (1907) by May Henry, Kate Halford, page 48. The excerpt below is the record exactly as published.
VINAIGRETTE SAUCE. Sauce Vinaigrette, 3 tablespoonsful salad oil. 1 tablespoonful tarragon vinegar. 1 teaspoonful finely chopped 1 saltspoonful Chili vinegar. 1 good pinch of salt. Mix all well together, and serve in a tureen. fresh tarragon and chervil. mignonette 1 saltspoonful pepper
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