Tartar Sandwich
From Science of food & cookery, 1921
Presented as published in 1921. 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
163Calories
7 gProtein
32 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories163 kcal
Protein7.1 g
Carbohydrates32 g
Fiber1.8 g
Sugars3.5 g
Total Fat1.1 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium146 mg
Potassium1599 mg
Calcium157 mg
Iron0.7 mg
Magnesium78 mg
Phosphorus203 mg
Zinc1.7 mg
Copper0.4 mg
Manganese0.9 mg
Vitamin D0 mcg
Vitamin C16 mg
Vitamin A50 mcg
Vitamin E0.6 mg
Vitamin K180 mcg
Vitamin B60.4 mg
Vitamin B120 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0 mg
Niacin (B3)2 mg
Folate18 mcg
Choline8 mg
Caffeine0 mg
Water930 g
As published
This recipe was extracted from Science of food & cookery (1921) by H. S. Anderson, page 128. The excerpt below is the record exactly as published.
TARTAR SANDWICH Chop the following vegetables fine : green onion, cucumber, sweet pepper, celery, lettuce, and tomato (solid part). Press out 226 <USE LEVEL MEASUREMENTS FOR ALL INGREDIENTS.) SCIENCE of FOOD W COOKERY most of the superfluous water, and season with plenty of mayon- naise and chopped parsley
Cook this with the app: pantry check, scaling, and the assistant.