Sauce Tartare

Name: Sauce Tartare
Ingredients: the yolk of a raw egg; two saltspoons of salt; one of dry mustard; two tablespoons of salad oil; a few drops of vinegar or lemon juice; a light dash of cayenne pepper; two tablespoons of capers; a very small onion minced fine; a small cucumber pickle cut fine; a little parsley

From Cooks in clover, 1889

Presented as published in 1889. 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

407Calories

6 gProtein

26 gCarbs

34 gFat

Full nutrition (34 nutrients)

Calories407 kcal

Protein6.1 g

Carbohydrates26 g

Fiber5.4 g

Sugars12 g

Total Fat34 g

Saturated Fat2.2 g

Monounsaturated Fat20 g

Polyunsaturated Fat3.6 g

Omega-30 g

Cholesterol0 mg

Sodium2027 mg

Potassium553 mg

Calcium155 mg

Iron1.1 mg

Magnesium41 mg

Phosphorus85 mg

Zinc0.6 mg

Copper0.2 mg

Manganese0.3 mg

Vitamin D0 mcg

Vitamin C55 mg

Vitamin A9.2 mcg

Vitamin E11 mg

Vitamin K40 mcg

Vitamin B60.3 mg

Vitamin B120 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.3 mg

Niacin (B3)0.6 mg

Folate68 mcg

Choline15 mg

Caffeine0 mg

Water439 g

As published

This recipe was extracted from Cooks in clover (1889), page 16. The excerpt below is the record exactly as published.

Sauce Tartare. — Beat well the yelk of a raw &%%, \ add two saltspoons of salt and one of dry mustard, \ work well together, pour in slowly about two table- / spoons of salad oil, alternating with a few drops of I vinegar or lemon juice, and a light dash of cayenne \ pepper. When these are well mixed, add two ta- blespoons of capers, a very small onion minced fine, a small cucumber pickle cut fine, and a little parsley

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