vegetarianveganpescatariangluten-freedairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
Vinaigrette Sauce with Fine Herbs
From European and American cuisine, 1914
Serves 6
Presented as published in 1914. 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
2Calories
0 gProtein
0 gCarbs
0 gFat
Full nutrition (34 nutrients)
Calories1.8 kcal
Protein0 g
Carbohydrates0 g
Fiber0 g
Sugars0 g
Total Fat0 g
Saturated Fat1.2 g
Monounsaturated Fat11 g
Polyunsaturated Fat4.6 g
Omega-31.4 g
Cholesterol0 mg
Sodium195 mg
Potassium0.2 mg
Calcium0.7 mg
Iron0 mg
Magnesium0.1 mg
Phosphorus0.4 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E3.1 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0 mcg
Choline0 mg
Caffeine0 mg
Water9.4 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 73. The excerpt below is the record exactly as published.
h 1 teaspoonful salt, V« teaspoonful white pepper ; chop the hard-boiled white of egg very fine, add it with 3 tablespoonfuls vinegar and V, teaspoonful of sugar to the sauce ; when this is well mixed add 3 tablespoonfuls whipped cream, and serve. Yinaigrette Sauce^ with Fine Herbs.— Chop fine an equal portion of chives, parsley, chervil and tarragon, Y^ cupful in all ; put 1 gill of fine salad oil into a bowl ; add V^ gill of vinegar, Yt tea* COLD SAUCES. 109 spoonfnl salt, a pinch of Cayenne pepper
Cook this with the app: pantry check, scaling, and the assistant.