Frenchvegetarianpescatariangluten-freedairy-freenut-freesoy-freefish-freeshellfish-free
Sauce Tartare
From Lowney's cook book, 1907
Serves 6
Presented as published in 1907. 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
277Calories
0 gProtein
0 gCarbs
31 gFat
Full nutrition (33 nutrients)
Calories277 kcal
Protein0.1 g
Carbohydrates0.3 g
Fiber0.1 g
Sugars0.2 g
Total Fat31 g
Saturated Fat4.3 g
Monounsaturated Fat7.3 g
Polyunsaturated Fat18 g
Cholesterol0 mg
Sodium227 mg
Potassium10 mg
Calcium6.6 mg
Iron0.2 mg
Magnesium1 mg
Phosphorus11 mg
Zinc0.1 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0.5 mg
Vitamin A2.1 mcg
Vitamin E4.8 mg
Vitamin K12 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate1 mcg
Choline0.5 mg
Caffeine0 mg
Water13 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Lowney's cook book (1907) by Maria Willett Howard, page 49. The excerpt below is the record exactly as published.
Sauce Tartare To one cup of mayonnaise dressing add one tablespoon each of finely chopped parsley, finely chopped olives, finely chopped pickle, and one teaspoon finely chopped chives.
Cook this with the app: pantry check, scaling, and the assistant.