Hot Tartare Sauce

Name: Hot Tartare Sauce
Ingredients: ^ pint Bechamel sauce; 1 or 2 yolks of eggs; Lemon juice; 1 teaspoonful c; Cayenne and salt

From Recipes for high-class cookery, 1912

Presented as published in 1912. 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

446Calories

16 gProtein

25 gCarbs

32 gFat

Full nutrition (34 nutrients)

Calories446 kcal

Protein16 g

Carbohydrates25 g

Fiber1.1 g

Sugars11 g

Total Fat32 g

Saturated Fat8.8 g

Monounsaturated Fat13 g

Polyunsaturated Fat8.3 g

Omega-30 g

Cholesterol204 mg

Sodium957 mg

Potassium505 mg

Calcium326 mg

Iron1.9 mg

Magnesium44 mg

Phosphorus351 mg

Zinc1.7 mg

Copper0.1 mg

Manganese0.2 mg

Vitamin D4 mcg

Vitamin C3.7 mg

Vitamin A387 mcg

Vitamin E1.9 mg

Vitamin K4.2 mcg

Vitamin B60.2 mg

Vitamin B121.1 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.7 mg

Niacin (B3)1.2 mg

Folate46 mcg

Choline184 mg

Caffeine0 mg

Water226 g

As published

This recipe was extracted from Recipes for high-class cookery (1912) by Edinburgh School of Cookery, page 37. The excerpt below is the record exactly as published.

HOT TARTARE SAUCE. ^ pint Bechamel sauce. 1 or 2 yolks of eggs. Lemon juice. 1 teaspoonful c Cayenne and salt

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