Tartar Sauce
From The practical cookbook, 1917
Presented as published in 1917. 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
395Calories
1 gProtein
2 gCarbs
44 gFat
Full nutrition (34 nutrients)
Calories395 kcal
Protein0.7 g
Carbohydrates1.7 g
Fiber0.4 g
Sugars0.5 g
Total Fat44 g
Saturated Fat27 g
Monounsaturated Fat13 g
Polyunsaturated Fat1.7 g
Omega-30.2 g
Cholesterol116 mg
Sodium1174 mg
Potassium55 mg
Calcium18 mg
Iron0.3 mg
Magnesium4.2 mg
Phosphorus18 mg
Zinc0.1 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C6 mg
Vitamin A396 mcg
Vitamin E1.6 mg
Vitamin K4.7 mcg
Vitamin B60 mg
Vitamin B120.1 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.2 mg
Folate5.3 mcg
Choline11 mg
Caffeine0 mg
Water37 g
As published
This recipe was extracted from The practical cookbook (1917) by Margaret W. Howard, page 41. The excerpt below is the record exactly as published.
Tartar sauce (below). Tartar sauce. Ingredients : I tb, vinegar \ tsp. salt I tb. lemon juice | tsp. paprika 4 tb. melted butter Spk. cayenne pepper ^ tsp. any prepared meat sauce
Cook this with the app: pantry check, scaling, and the assistant.