Sauce Tartare
From French dishes for American tables, 1886
Presented as published in 1886. 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
155Calories
14 gProtein
2 gCarbs
10 gFat
Full nutrition (34 nutrients)
Calories155 kcal
Protein14 g
Carbohydrates2 g
Fiber1.3 g
Sugars1 g
Total Fat10 g
Saturated Fat3.2 g
Monounsaturated Fat4.1 g
Polyunsaturated Fat2.1 g
Omega-30.1 g
Cholesterol372 mg
Sodium525 mg
Potassium201 mg
Calcium79 mg
Iron2.3 mg
Magnesium25 mg
Phosphorus221 mg
Zinc1.5 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D2 mcg
Vitamin C0.4 mg
Vitamin A161 mcg
Vitamin E1.2 mg
Vitamin K2.7 mcg
Vitamin B60.2 mg
Vitamin B120.9 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.5 mg
Niacin (B3)0.2 mg
Folate50 mcg
Choline295 mg
Caffeine0 mg
Water111 g
As published
This recipe was extracted from French dishes for American tables (1886) by Caron, Pierre, page 18. The excerpt below is the record exactly as published.
a tablespoonful of capers. 113. Sauce Mayonnaise. Put the yolks of two eggs in a bowl with salt, pepper, the juice of a lemon, and half a teaspoonful of dry mustard. Stir with a wooden spoon, and add by degrees, in very small quantities, and stirring continuously, a table- spoonful of vinegar ; then, a few drops at a time, some good oil, stirring rapidly all the time, until SA UCES. 45 your sauce thickens, and half a pint of oil has been absorbed. 114. Sauce Tartare. Proceed as for the fore- going, except that, instead of half a teaspoonful of mustard, add three. Chop a pickle and a table- spoonful of capers, which dry in a napkin. Also chop a green onion, some chervil, a few tarragon- leave
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