Vinaigrette Sauce
From Harper's cook book encyclopædia, 1902
Serves 4
Excellent with cold salmon or vegetables.
Presented as published in 1902. 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
As published
This recipe was extracted from Harper's cook book encyclopædia (1902), page 392. The excerpt below is the record exactly as published.
Vinaigrette, Sauce a la, is com- posed of salad oil, vinegar, finely chopped parsley, and shallots, onions, or chives, with pepper and salt to taste
Cook this with the app: pantry check, scaling, and the assistant.