French
Sauce Tartare
From The home cook book, 1905
Serves 4
This sauce is a great accompaniment for meats.
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
As published
This recipe was extracted from The home cook book (1905) by Christine Frederick, page 218. The excerpt below is the record exactly as published.
sauce tartare. Add to it a tablespoon of chopped cucumber pickle, chopped olives, a few capers, and a dash of onion-juice
Cook this with the app: pantry check, scaling, and the assistant.