Vinaigrette Sauce

Name: Vinaigrette Sauce
Ingredients: one-third cup olive oil; one tablespoon chopped pickles; one tablespoon chopped pepper; one tablespoon parsley; one-half teaspoon paprika; one teaspoon salt; one-fourth cup vinegar; few grains of cayenne pepper

From Council cook book, 1908

Presented as published in 1908. 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

17Calories

0 gProtein

1 gCarbs

0 gFat

Full nutrition (34 nutrients)

Calories17 kcal

Protein0.4 g

Carbohydrates1.2 g

Fiber0.7 g

Sugars0.3 g

Total Fat0.2 g

Saturated Fat11 g

Monounsaturated Fat50 g

Polyunsaturated Fat6.6 g

Omega-30.5 g

Cholesterol0 mg

Sodium2439 mg

Potassium66 mg

Calcium21 mg

Iron0.6 mg

Magnesium5.8 mg

Phosphorus11 mg

Zinc0.1 mg

Copper0 mg

Manganese0.1 mg

Vitamin D0 mcg

Vitamin C6.2 mg

Vitamin A47 mcg

Vitamin E0.4 mg

Vitamin K76 mcg

Vitamin B60 mg

Vitamin B120 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0 mg

Niacin (B3)0.2 mg

Folate8.3 mcg

Choline1.2 mg

Caffeine0 mg

Water73 g

As published

This recipe was extracted from Council cook book (1908), page 21. The excerpt below is the record exactly as published.

Vinaigrette Sauce. Mix well one-third cup olive oil, one tablespoon chopped pickles, one tablespoon chopped pepper, one tablespoon parsley, one-half teaspoon paprika, one teaspoon salt, one-fourth cup vinegar, few grains of cayenne pepper

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