Dressing Tartare
From Anson County cook book, 1928
Presented as published in 1928. 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
92Calories
1 gProtein
21 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories92 kcal
Protein0.6 g
Carbohydrates21 g
Fiber1 g
Sugars18 g
Total Fat0.4 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium460 mg
Potassium101 mg
Calcium61 mg
Iron0.3 mg
Magnesium7 mg
Phosphorus18 mg
Zinc0.1 mg
Copper0 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C0.7 mg
Vitamin A38 mcg
Vitamin E0.4 mg
Vitamin K47 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate1 mcg
Choline3.1 mg
Caffeine0 mg
Water77 g
As published
This recipe was extracted from Anson County cook book (1928) by First Baptist Church (Wadesboro, N.C.), page 32. The excerpt below is the record exactly as published.
Dressing Tartare V2 cup minced sweet pickle
Cook this with the app: pantry check, scaling, and the assistant.