vegetarianpescatariangluten-freedairy-freenut-freesoy-freefish-freeshellfish-free
Vinegar Sauce
From The Swedish, French, American cook book, 1918
Serves 4
Serve with any kind of fried or steamed fish, calf’s head, fresh tongues, etc.
Presented as published in 1918. 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
135Calories
1 gProtein
0 gCarbs
15 gFat
Full nutrition (34 nutrients)
Calories135 kcal
Protein0.7 g
Carbohydrates0.2 g
Fiber0 g
Sugars0 g
Total Fat15 g
Saturated Fat1.4 g
Monounsaturated Fat11 g
Polyunsaturated Fat1.9 g
Omega-30 g
Cholesterol46 mg
Sodium2.2 mg
Potassium4.8 mg
Calcium5.9 mg
Iron0.1 mg
Magnesium0.3 mg
Phosphorus17 mg
Zinc0.1 mg
Copper0 mg
Manganese0 mg
Vitamin D0.2 mcg
Vitamin C0 mg
Vitamin A16 mcg
Vitamin E4.7 mg
Vitamin K1 mcg
Vitamin B60 mg
Vitamin B120.1 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate6.2 mcg
Choline35 mg
Caffeine0 mg
Water9.3 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 466. The excerpt below is the record exactly as published.
Vinegar Sauce ( Vinaigrette ) Put four tablespoons salad oil in a saucepan; add some Worcester¬ shire sauce, two tablespoons vinegar, pepper, salt, and a pinch of mustard. Beat on ice until very thick. When ready to serve, add the whites from cooked eggs (shredded in Julienne style) and the yolks (chopped)
Cook this with the app: pantry check, scaling, and the assistant.