Sauce Tartare
From The Queen Cook Book: A Careful Compilation of Recipes and Practical ..., 1895
Presented as published in 1895. 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
723Calories
20 gProtein
168 gCarbs
2 gFat
Full nutrition (34 nutrients)
Calories723 kcal
Protein20 g
Carbohydrates168 g
Fiber31 g
Sugars76 g
Total Fat2 g
Saturated Fat0.8 g
Monounsaturated Fat0.4 g
Polyunsaturated Fat0.4 g
Omega-30 g
Cholesterol0 mg
Sodium132 mg
Potassium2636 mg
Calcium417 mg
Iron3.9 mg
Magnesium183 mg
Phosphorus528 mg
Zinc3.1 mg
Copper0.7 mg
Manganese2.3 mg
Vitamin D0 mcg
Vitamin C133 mg
Vitamin A0.2 mcg
Vitamin E0.4 mg
Vitamin K7.3 mcg
Vitamin B62.2 mg
Vitamin B120 mcg
Thiamin (B1)0.8 mg
Riboflavin (B2)0.5 mg
Niacin (B3)2.1 mg
Folate342 mcg
Choline110 mg
Caffeine0 mg
Water1608 g
As published
This recipe was extracted from The Queen Cook Book: A Careful Compilation of Recipes and Practical ... (1895) by William Hart Boyd, page 38. The excerpt below is the record exactly as published.
Sauce Tartare. I teaspoon mustard 12 drops onion juice
Cook this with the app: pantry check, scaling, and the assistant.