Sauce Tartare

Name: Sauce Tartare
Ingredients: the yolks of four eggs; 3 teaspoon salt; 1 teaspoon Pure Gold mustard; 1 teaspoon olive oil; 1 teaspoon vinegar; 2 tablespoons chopped pickled onions; 2 tablespoons gherkins

From Blue Ribbon and Pure Gold cook book, 1905

This sauce is often too acid. It does well with fried oysters or fish, or with boiled tongue or codfish.

Presented as published in 1905. 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

297Calories

26 gProtein

4 gCarbs

19 gFat

Full nutrition (34 nutrients)

Calories297 kcal

Protein26 g

Carbohydrates3.8 g

Fiber0.8 g

Sugars1.9 g

Total Fat19 g

Saturated Fat7 g

Monounsaturated Fat10 g

Polyunsaturated Fat4.3 g

Omega-30.1 g

Cholesterol744 mg

Sodium7711 mg

Potassium315 mg

Calcium121 mg

Iron3.8 mg

Magnesium27 mg

Phosphorus406 mg

Zinc2.6 mg

Copper0.2 mg

Manganese0.1 mg

Vitamin D4 mcg

Vitamin C1 mg

Vitamin A323 mcg

Vitamin E2.1 mg

Vitamin K15 mcg

Vitamin B60.4 mg

Vitamin B121.8 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.9 mg

Niacin (B3)0.2 mg

Folate98 mcg

Choline590 mg

Caffeine0 mg

Water211 g

As published

This recipe was extracted from Blue Ribbon and Pure Gold cook book (1905) by Blue Ribbon Manufacturing Company, page 16. The excerpt below is the record exactly as published.

Sauce Tartare—Put the yolks of four eggs into a saucepan, and add 3 teaspoon salt and 1 teaspoon Pure Gold mustard; then add alternately 1 teaspoon each of olive oil and vinegar (add- ing them very gradually) until it is of the right consistency. Then add 2 tablespoons chopped pickled onions

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