Homard d la Tartars
From Salads, sandwiches, and savouries, 1901
Mayonnaise should not be left exposed for long.
Presented as published in 1901. 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
10Calories
1 gProtein
1 gCarbs
1 gFat
Full nutrition (29 nutrients)
Calories9.9 kcal
Protein0.7 g
Carbohydrates0.9 g
Fiber0.7 g
Sugars0.2 g
Total Fat0.5 g
Saturated Fat0 g
Monounsaturated Fat0.4 g
Polyunsaturated Fat0.1 g
Omega-30.1 g
Sodium179 mg
Potassium24 mg
Calcium10 mg
Iron0.3 mg
Magnesium7.8 mg
Phosphorus18 mg
Zinc0.1 mg
Copper0 mg
Manganese0.1 mg
Vitamin C0.1 mg
Vitamin A0.7 mcg
Vitamin E0.1 mg
Vitamin K0.2 mcg
Vitamin B60 mg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate1.1 mcg
Water14 g
As published
This recipe was extracted from Salads, sandwiches, and savouries (1901) by S. Beaty-Pownall, page 37. The excerpt below is the record exactly as published.
Homard d la Tartars. — Flake some crisply fried and well drained croCdes creuses and place in each a little mustard and cress, and pile on this some flaked lobster (crab, salmon, shrimps, or even kippers can all be used thus), and just as they are to be served mask them with rich mayonnaise to which you have added one or two chopped pickled gherkins and sufficient French mustard to flavour it well. Serve at once (as mayonnaise becomes rank if exposed too long to the air) with, if liked, two long shreds of red chilli skin crossed, with a caper at the crossing, on each. Darioles de Homard en aspic. — Cut a medium lobster
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