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Sauce Tartare, No. 1

Name: Sauce Tartare, No. 1
Yield: 8 servings
Cuisine: French
Ingredients: 1 pint of mayonnaise; 1 teaspoon of onion-juice; 1 tablespoon of capers, finely chopped; 1 tablespoon of olives, chopped; 1 tablespoon of cucumber pickle, chopped; 1 tablespoon of parsley, chopped

From Around-the-world cook book, 1913

Serves 8

Presented as published in 1913. 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

377Calories

1 gProtein

1 gCarbs

41 gFat

Full nutrition (34 nutrients)

Calories377 kcal

Protein0.6 g

Carbohydrates0.6 g

Fiber0.1 g

Sugars0.4 g

Total Fat41 g

Saturated Fat6.5 g

Monounsaturated Fat9.4 g

Polyunsaturated Fat25 g

Omega-32.9 g

Cholesterol23 mg

Sodium397 mg

Potassium17 mg

Calcium7.5 mg

Iron0.2 mg

Magnesium1.4 mg

Phosphorus12 mg

Zinc0.1 mg

Copper0 mg

Manganese0 mg

Vitamin D0.1 mcg

Vitamin C0.9 mg

Vitamin A11 mcg

Vitamin E1.8 mg

Vitamin K100 mcg

Vitamin B60 mg

Vitamin B120.1 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0 mg

Niacin (B3)0 mg

Folate4.1 mcg

Choline19 mg

Caffeine0 mg

Water16 g

Estimated from matched ingredients across 8 servings.

As published

This recipe was extracted from Around-the-world cook book (1913) by Mary Louise Barroll, page 52. The excerpt below is the record exactly as published.

, 1 tablespoon, Olives, chopped, 1 tablespoon. Cucumber pickle, chopped, 1 tablespoon, Parsley, chopped, 1 tablespoon. Stir the other ingredients into the mayonnaise. This is a suitable sauce to serve with fish, or where a cold sauce is desired. SAUCE TARTARE, NO. 2 Mayonnaise, V2 p'^^^y Onion-juice, 1 tablespoon, Capers, 1 tablespoon, Chopped olives, 1 tablespoon. Mix well, and serve with fish, crabs, cold meats, etc. MAITRE D'HOTEL SAUCE, NO. 1 Butter, 4 tablespoons. Lemon-juice, 2 tablespoons. Chopped parsley, 1 tablespoon. Salt, pepper, cayenne. Cream the butter, and mix thoroughly. MAItRE D'HOTEL SAUCE, NO. 2 Butter, 1 tablespoon. Flour, 1 tablespoon, Chopped parsley, 1 teaspoon, Onion-juice

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