Sauce Tartare

Name: Sauce Tartare
Ingredients: 2 tablespoons each of capers; 2 tablespoons each of olives; 2 tablespoons each of pickles; 2 tablespoons each of parsley; For each cup of thick mayonnaise

From Royal cook book, 1930

Presented as published in 1930. 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

1531Calories

3 gProtein

4 gCarbs

167 gFat

Full nutrition (34 nutrients)

Calories1531 kcal

Protein3.1 g

Carbohydrates4.2 g

Fiber1.4 g

Sugars1.7 g

Total Fat167 g

Saturated Fat26 g

Monounsaturated Fat38 g

Polyunsaturated Fat99 g

Omega-312 g

Cholesterol93 mg

Sodium2138 mg

Potassium130 mg

Calcium65 mg

Iron2.4 mg

Magnesium15 mg

Phosphorus58 mg

Zinc0.5 mg

Copper0.2 mg

Manganese0.1 mg

Vitamin D0.4 mcg

Vitamin C13 mg

Vitamin A78 mcg

Vitamin E7.8 mg

Vitamin K514 mcg

Vitamin B60 mg

Vitamin B120.3 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0.1 mg

Niacin (B3)0.3 mg

Folate30 mcg

Choline80 mg

Caffeine0 mg

Water107 g

As published

This recipe was extracted from Royal cook book (1930) by Standard Brands Incorporated, page 44. The excerpt below is the record exactly as published.

Sauce Tartare For each cup of thick mayonnaise, add the following chopped very fine: 2 tablespoons each of capers

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