vegetarianveganpescatariangluten-freedairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
Vinaigrette Sauce
From The table, 1889
Serves 4
Presented as published in 1889. 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
22Calories
1 gProtein
4 gCarbs
0 gFat
Full nutrition (34 nutrients)
Calories22 kcal
Protein1.4 g
Carbohydrates3.8 g
Fiber1.5 g
Sugars1 g
Total Fat0.3 g
Saturated Fat1 g
Monounsaturated Fat8.6 g
Polyunsaturated Fat3.5 g
Omega-31 g
Cholesterol0 mg
Sodium1765 mg
Potassium209 mg
Calcium53 mg
Iron1.9 mg
Magnesium20 mg
Phosphorus28 mg
Zinc0.4 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C41 mg
Vitamin A133 mcg
Vitamin E2.6 mg
Vitamin K438 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.4 mg
Folate54 mcg
Choline4.8 mg
Caffeine0 mg
Water50 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The table (1889) by Alexander Filippini, page 117. The excerpt below is the record exactly as published.
Vinaigrette Sauce.— Chop up together very fine one shallot, two branches of parsley, the same of chervil and chives, and when very fine place them in a sauce-bowl with a tablespoonful of salt, a teaspoonful of pepper, and three tablespoonfuls of vinegar. Stir all well together; then add four tablespoonfuls of good oil
Cook this with the app: pantry check, scaling, and the assistant.