Frenchvegetarianpescatariangluten-freedairy-freenut-freesoy-freefish-freeshellfish-free
Sauce Tartare
From Kirmess cook book, 1907
Serves 6
Presented as published in 1907. 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
563Calories
0 gProtein
3 gCarbs
62 gFat
Full nutrition (34 nutrients)
Calories563 kcal
Protein0.4 g
Carbohydrates3.1 g
Fiber0.6 g
Sugars1.5 g
Total Fat62 g
Saturated Fat8.7 g
Monounsaturated Fat14 g
Polyunsaturated Fat36 g
Omega-30 g
Cholesterol0 mg
Sodium417 mg
Potassium57 mg
Calcium14 mg
Iron0.3 mg
Magnesium4.4 mg
Phosphorus30 mg
Zinc0.2 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C2.3 mg
Vitamin A0.1 mcg
Vitamin E9.5 mg
Vitamin K20 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.1 mg
Folate5.9 mcg
Choline2.4 mg
Caffeine0 mg
Water46 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Kirmess cook book (1907), page 108. The excerpt below is the record exactly as published.
SAUCE TARTARE (NO. 1) Marion Harland. Make a pint of mayonnaise dressing. Into this beat a teaspoonful of mustard, a tablespoonful of minced parsley, a teaspoonful, each, of chopped pickle and minced capers, a dozen drops of onion juice
Cook this with the app: pantry check, scaling, and the assistant.