Tartar Sauce
From The handy dictionary of cookery, 1890
Another variation uses four yolks and includes cayenne pepper and tarragon.
Presented as published in 1890. 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
998Calories
2 gProtein
8 gCarbs
109 gFat
Full nutrition (34 nutrients)
Calories998 kcal
Protein1.5 g
Carbohydrates8.5 g
Fiber3.4 g
Sugars0.1 g
Total Fat109 g
Saturated Fat8.4 g
Monounsaturated Fat82 g
Polyunsaturated Fat14 g
Omega-30.1 g
Cholesterol0 mg
Sodium206 mg
Potassium176 mg
Calcium60 mg
Iron1.4 mg
Magnesium25 mg
Phosphorus22 mg
Zinc0.2 mg
Copper0.2 mg
Manganese1.6 mg
Vitamin D0 mcg
Vitamin C0.4 mg
Vitamin A4 mcg
Vitamin E37 mg
Vitamin K30 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.2 mg
Folate4.1 mcg
Choline2.2 mg
Caffeine0 mg
Water23 g
As published
This recipe was extracted from The handy dictionary of cookery (1890) by Mary A. Everard, page 101. The excerpt below is the record exactly as published.
Tartar Sauce. Put into a basin the yolks of two eggs,^ne tablespoonful of white wine vinegar, beat them together a little with a wooden spoon ; then add very slowly, drop by drop, a quarter of a pint of salad oil, taking care to stir it one way all the time. When this is done put in a saltspoonful of mustard, the same of salt and half the quantity of pepper ; a tablespoonful of chopped gherkins or capers may be added as an improvement. {Another way.) Put the yolks of four eggs into a basin ; add a quarter of a pint of salad oil, one tablespoonful of white wine vinegar
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