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Vinaigrette Sauce for Mackerel
From A calendar of dinners, with 615 recipes, 1913
Serves 4
Presented as published in 1913. 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
536Calories
0 gProtein
0 gCarbs
59 gFat
Full nutrition (34 nutrients)
Calories536 kcal
Protein0.2 g
Carbohydrates0.2 g
Fiber0.2 g
Sugars0.1 g
Total Fat59 g
Saturated Fat0 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol0 mg
Sodium44 mg
Potassium7 mg
Calcium6 mg
Iron0.1 mg
Magnesium2.5 mg
Phosphorus6.6 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0.2 mcg
Vitamin E0 mg
Vitamin K0.1 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0.3 mcg
Choline0 mg
Caffeine0 mg
Water60 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from A calendar of dinners, with 615 recipes (1913) by Marion Harris Neil, page 109. The excerpt below is the record exactly as published.
Put vinegar into basin, add mustard, little salt, stir in Crisco and chopped ingredients
Cook this with the app: pantry check, scaling, and the assistant.