Sauce a la Tartare

Name: Sauce a la Tartare
Ingredients: Yolks of three hard boiled Eggs; One tablespoonful of made Mustard; One teaspoonful of Salt; Half a teaspoonful of Pepper; Two wineglassfuls of Salad Oil

From Easy dishes for small incomes, or, The housewife's guide to practical cookery, 1906

Presented as published in 1906. 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

235Calories

19 gProtein

2 gCarbs

16 gFat

Full nutrition (34 nutrients)

Calories235 kcal

Protein19 g

Carbohydrates2.4 g

Fiber0.3 g

Sugars1.7 g

Total Fat16 g

Saturated Fat4.9 g

Monounsaturated Fat6.1 g

Polyunsaturated Fat2.1 g

Omega-30 g

Cholesterol560 mg

Sodium2519 mg

Potassium205 mg

Calcium82 mg

Iron1.9 mg

Magnesium17 mg

Phosphorus260 mg

Zinc1.6 mg

Copper0 mg

Manganese0.2 mg

Vitamin D3.3 mcg

Vitamin C0 mg

Vitamin A224 mcg

Vitamin E1.6 mg

Vitamin K2.3 mcg

Vitamin B60.2 mg

Vitamin B121.7 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.8 mg

Niacin (B3)0.1 mg

Folate66 mcg

Choline441 mg

Caffeine0 mg

Water112 g

As published

This recipe was extracted from Easy dishes for small incomes, or, The housewife's guide to practical cookery (1906) by E. M. Buchan, page 47. The excerpt below is the record exactly as published.

SAUCE A LA TARTARE Ingredients : Yolks of three hard boiled Eggs One tablespoonful of made Mustard One teaspoonful of Salt Half a teaspoonful of Pepper Two wineglassfuls of Salad Oil

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