Sauce Tartare (Cold, for Fried or Boiled Fish, Tongue, Fish Salad, or Broiled Chicken)
From Mrs. Lincoln's Boston cook book, 1884
Serves 1
Presented as published in 1884. 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
As published
This recipe was extracted from Mrs. Lincoln's Boston cook book (1884) by Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", page 118. The excerpt below is the record exactly as published.
Sauce Tartare (Cold, for Fried or Boiled Fish, Tongue, Fish Salad, or Broiled Chicken). 1 teaspoonful mustard. ] 3 tablespoonfuls vinegar. ^ saltspoonful pepper. 1 tablespoonful chopped olives. 1 tablespoonful chopped capers. 1 tablespoonful chopped cucum- ber pickles. 1 tablespoonful chopped parsley. 1 teaspoonful powdered sugar. 1 saltspoonful salt. Few drops onion juice Yolks 2 raw eggs. % cup oil
Cook this with the app: pantry check, scaling, and the assistant.