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Vinegar for Salads

Name: Vinegar for Salads
Yield: 8 servings
Ingredients: two handfuls of tarragon; half a handful of cress; the same of chervil; the same of the young leaves of the pimpernel; two cloves of garlic; fill the jar with vinegar

From Cassell's dictionary of cookery, 1892

Serves 8

Presented as published in 1892. 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

6Calories

0 gProtein

1 gCarbs

0 gFat

Full nutrition (33 nutrients)

Calories5.5 kcal

Protein0.4 g

Carbohydrates1 g

Fiber0.2 g

Sugars0.1 g

Total Fat0.1 g

Saturated Fat0 g

Monounsaturated Fat0.1 g

Polyunsaturated Fat0 g

Cholesterol0 mg

Sodium4.9 mg

Potassium64 mg

Calcium16 mg

Iron0.5 mg

Magnesium4.8 mg

Phosphorus6.2 mg

Zinc0.1 mg

Copper0 mg

Manganese0.1 mg

Vitamin D0 mcg

Vitamin C8.6 mg

Vitamin A36 mcg

Vitamin E0 mg

Vitamin K34 mcg

Vitamin B60 mg

Vitamin B120 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0 mg

Niacin (B3)0.1 mg

Folate13 mcg

Choline0.5 mg

Caffeine0 mg

Water8.9 g

Estimated from matched ingredients across 8 servings.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 2225. The excerpt below is the record exactly as published.

Vinegar for Salads.— Put into a jar two handf uls of tarragon, haK a handful of cress, the same of chervil and of the young leaves of the pimpernel, and two cloves of garlic ; fill the jar with vinegar

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