Sauce Tartar
From Twenty lessons in domestic science, 1916
Presented as published in 1916. 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
641Calories
6 gProtein
62 gCarbs
45 gFat
Full nutrition (33 nutrients)
Calories641 kcal
Protein5.8 g
Carbohydrates62 g
Fiber9.3 g
Sugars40 g
Total Fat45 g
Saturated Fat7.7 g
Monounsaturated Fat10 g
Polyunsaturated Fat1.3 g
Cholesterol0 mg
Sodium8709 mg
Potassium291 mg
Calcium298 mg
Iron12 mg
Magnesium65 mg
Phosphorus50 mg
Zinc1 mg
Copper0.9 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C13 mg
Vitamin A41 mcg
Vitamin E3.7 mg
Vitamin K70 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.3 mg
Niacin (B3)1.2 mg
Folate48 mcg
Choline23 mg
Caffeine0 mg
Water598 g
As published
This recipe was extracted from Twenty lessons in domestic science (1916) by Marian Cole Fisher, page 49. The excerpt below is the record exactly as published.
Sauce Tartar A combination of chopped pickles, olives and capers with a ealad dressing preferably a mayonnaise dressing
Cook this with the app: pantry check, scaling, and the assistant.