Sauce à la Tartare

Name: Sauce à la Tartare
Ingredients: an onion; two shallots; a little parsley; a little tarragon; a few capers; two yolks of hard-boiled eggs; a tablespoon of water; a dessertspoon of tarragon; one of plain vinegar; a spoonful of the best olive oil; mustard to your taste

From Home dissertations, 1891

Presented as published in 1891. 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

260Calories

16 gProtein

26 gCarbs

11 gFat

Full nutrition (33 nutrients)

Calories260 kcal

Protein16 g

Carbohydrates26 g

Fiber4.6 g

Sugars12 g

Total Fat11 g

Saturated Fat3.3 g

Monounsaturated Fat4.1 g

Polyunsaturated Fat1.5 g

Cholesterol373 mg

Sodium141 mg

Potassium582 mg

Calcium117 mg

Iron2.5 mg

Magnesium40 mg

Phosphorus255 mg

Zinc1.6 mg

Copper0.1 mg

Manganese0.5 mg

Vitamin D2.2 mcg

Vitamin C20 mg

Vitamin A168 mcg

Vitamin E1.1 mg

Vitamin K1.4 mcg

Vitamin B60.5 mg

Vitamin B121.1 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.6 mg

Niacin (B3)0.4 mg

Folate100 mcg

Choline310 mg

Caffeine0 mg

Water275 g

As published

This recipe was extracted from Home dissertations (1891) by Tilton, E. Stevens Mrs., page 111. The excerpt below is the record exactly as published.

SAUCE A LA TARTARE. Chop an onion, two shallots, a little parsley and tarragon, and a few capers very fine; two yolks of hard-boiled eggs rubbed down to a paste with a tablespoon of water. Mix all these well together, and add a dessertspoon of tarragon and one of plain vinegar; beat it well with a wooden spoon, adding by degrees a spoonful of the best olive oil and mus- tard to your taste

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