Sauce Tartare

Name: Sauce Tartare
Ingredients: Make half a cup of mayonnaise; with tarragon vinegar; a little onion juice; half a teaspoon each of parsley; and capers chopped fine

From Council cook book, 1908

Presented as published in 1908. 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

756Calories

1 gProtein

1 gCarbs

83 gFat

Full nutrition (34 nutrients)

Calories756 kcal

Protein1.2 g

Carbohydrates1.3 g

Fiber0.2 g

Sugars0.9 g

Total Fat83 g

Saturated Fat13 g

Monounsaturated Fat19 g

Polyunsaturated Fat49 g

Omega-35.9 g

Cholesterol46 mg

Sodium737 mg

Potassium40 mg

Calcium13 mg

Iron0.4 mg

Magnesium3.1 mg

Phosphorus26 mg

Zinc0.2 mg

Copper0 mg

Manganese0 mg

Vitamin D0.2 mcg

Vitamin C1.5 mg

Vitamin A21 mcg

Vitamin E3.6 mg

Vitamin K192 mcg

Vitamin B60 mg

Vitamin B120.1 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0 mg

Niacin (B3)0 mg

Folate7.9 mcg

Choline38 mg

Caffeine0 mg

Water44 g

As published

This recipe was extracted from Council cook book (1908), page 10. The excerpt below is the record exactly as published.

Sauce Tartare. Make half a cup of mayonnaise with tarragon vinegar and a little onion juice. Just before serving add half a teaspoon each of parsley and capers chopped fine

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