Frenchappetizervegetarianpescatariangluten-freedairy-freenut-freesoy-freefish-freeshellfish-free

Sauce Tartare

Name: Sauce Tartare
Yield: 1 servings
Cuisine: French
Ingredients: the yolks of 4 eggs; 1/2 teaspoon salt; 1 teaspoon mustard; 1 teaspoon olive oil; 1 teaspoon tarragon vinegar; 2 chopped shallots; 2 tablespoons chopped pickled onions; 2 gherkins

From The household cook book, 1902

Serves 1

Goes well with fried oysters, fish, or boiled tongue.

Presented as published in 1902. 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

346Calories

27 gProtein

15 gCarbs

19 gFat

Full nutrition (34 nutrients)

Calories346 kcal

Protein27 g

Carbohydrates15 g

Fiber3.2 g

Sugars6.9 g

Total Fat19 g

Saturated Fat7 g

Monounsaturated Fat11 g

Polyunsaturated Fat4.4 g

Omega-30.1 g

Cholesterol744 mg

Sodium2192 mg

Potassium529 mg

Calcium143 mg

Iron4.6 mg

Magnesium43 mg

Phosphorus451 mg

Zinc2.9 mg

Copper0.3 mg

Manganese0.3 mg

Vitamin D4 mcg

Vitamin C6.1 mg

Vitamin A325 mcg

Vitamin E2.2 mg

Vitamin K25 mcg

Vitamin B60.6 mg

Vitamin B121.8 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.9 mg

Niacin (B3)0.3 mg

Folate119 mcg

Choline598 mg

Caffeine0 mg

Water282 g

As published

This recipe was extracted from The household cook book (1902) by Smiley, James B[ethuel],, page 78. The excerpt below is the record exactly as published.

SAUCE TARTARE — Put the yolks of 4 eggs into a sauce^pan, and add ^ teaspoon salt and 1 teaspoon mustard ; then add alternately 1 teaspoon each of olive oil and tarragon vinegar (adding them very gradually) until it is of the right consistency. Then add 2 chopped shallots, or instead 2 tablespoons chopped pickled onions and gher- kins

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