vegetarianveganpescatariangluten-freedairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
Vinaigrette Sauce
From Boston Cooking-School cook book, 1896
Serves 6
Presented as published in 1896. 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
4Calories
0 gProtein
0 gCarbs
0 gFat
Full nutrition (34 nutrients)
Calories3.9 kcal
Protein0.1 g
Carbohydrates0.3 g
Fiber0.1 g
Sugars0.1 g
Total Fat0 g
Saturated Fat2.1 g
Monounsaturated Fat9.4 g
Polyunsaturated Fat1.2 g
Omega-30.1 g
Cholesterol0 mg
Sodium407 mg
Potassium19 mg
Calcium3.3 mg
Iron0.1 mg
Magnesium1.5 mg
Phosphorus2.5 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C2.8 mg
Vitamin A4.1 mcg
Vitamin E0 mg
Vitamin K2.1 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate1.6 mcg
Choline0.1 mg
Caffeine0 mg
Water17 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 84. The excerpt below is the record exactly as published.
VINAIGRETTE SAUCE 1 teaspoon salt 6 tablespoons olive oil V4 teaspoon paprika 1 tablespoon chopped green pepper Few grains pepper 1 tablespoon chopped cucumber pickle 1 tablespoon tarragon vinegar 1 teaspoon finely chopped parsley 2 tablespoons cider vinegar 1 teaspoon finely chopped chives
Cook this with the app: pantry check, scaling, and the assistant.