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Sauce Tartare

Name: Sauce Tartare
Yield: 1 servings
Cuisine: French
Ingredients: one-half level teaspoon of salt; one teaspoon of powdered sugar; a few grains of cayenne; the yolks of two eggs; one-half cup of olive oil; one and one-half tablespoon of vinegar; one-quarter cup of chopped pickles, capers and olives mixed

From Good Things to Eat as Suggested by Rufus, 1911

Serves 1

Presented as published in 1911. 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

165Calories

6 gProtein

7 gCarbs

12 gFat

Full nutrition (34 nutrients)

Calories165 kcal

Protein5.9 g

Carbohydrates6.8 g

Fiber1.3 g

Sugars2.9 g

Total Fat12 g

Saturated Fat20 g

Monounsaturated Fat82 g

Polyunsaturated Fat12 g

Omega-30.7 g

Cholesterol367 mg

Sodium1553 mg

Potassium42 mg

Calcium93 mg

Iron2.6 mg

Magnesium4 mg

Phosphorus135 mg

Zinc0.9 mg

Copper0.1 mg

Manganese0 mg

Vitamin D1.8 mcg

Vitamin C0.8 mg

Vitamin A138 mcg

Vitamin E1.7 mg

Vitamin K0.9 mcg

Vitamin B60.1 mg

Vitamin B120.7 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.2 mg

Niacin (B3)0 mg

Folate50 mcg

Choline282 mg

Caffeine0 mg

Water81 g

As published

This recipe was extracted from Good Things to Eat as Suggested by Rufus (1911) by Rufus Estes, page 50. The excerpt below is the record exactly as published.

SAUCE TART ARE — Use one-half level teaspoon of salt and mustard, one teaspoon of powdered sugar, and a few grains of cayenne beaten vigorously with the yolks of two eggs. Add one- half cup of olive oil slowly and dilute as needed with one and one-half tablespoon of vinegar. Add one-quarter cup of chopped pickles, capers and olives mixed

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