vegetarianpescatariangluten-freedairy-freenut-freesoy-freefish-freeshellfish-free
Malice Tartare
From The table, 1889
Serves 1
If too thick, add more vinegar.
Presented as published in 1889. 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
441Calories
25 gProtein
22 gCarbs
32 gFat
Full nutrition (34 nutrients)
Calories441 kcal
Protein25 g
Carbohydrates22 g
Fiber11 g
Sugars3.8 g
Total Fat32 g
Saturated Fat34 g
Monounsaturated Fat151 g
Polyunsaturated Fat21 g
Omega-31.4 g
Cholesterol0 mg
Sodium7056 mg
Potassium263 mg
Calcium145 mg
Iron5.8 mg
Magnesium117 mg
Phosphorus73 mg
Zinc1.3 mg
Copper1.2 mg
Manganese0.4 mg
Vitamin D0 mcg
Vitamin C19 mg
Vitamin A34 mcg
Vitamin E8.4 mg
Vitamin K90 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.9 mg
Niacin (B3)2.2 mg
Folate89 mcg
Choline26 mg
Caffeine0 mg
Water335 g
As published
This recipe was extracted from The table (1889) by Alexander Filippini, page 119. The excerpt below is the record exactly as published.
Malice Tartare. — Chop up one shallot exceedingly fine, with half a tablespoonful of chervil, and the same of tarragon, and twelve capers chopped exceedingly fine. Place these in an earthen bowl with half a teaspoonful of ground English mustard, two raw egg yolks, a tea- spoonful of vinegar (a small drop at a time), half a pinch of salt, and a third of a pinch of pepper. Pour in very lightly, while continuing to stir, a cupful of good olive oil
Cook this with the app: pantry check, scaling, and the assistant.