Tartar Sauce

Name: Tartar Sauce
Ingredients: Three sour pickles; two onions; two green peppers; one small head of celery

From Trinity cook book, 1925

Presented as published in 1925. 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

204Calories

6 gProtein

45 gCarbs

1 gFat

Full nutrition (33 nutrients)

Calories204 kcal

Protein5.8 g

Carbohydrates45 g

Fiber5.1 g

Sugars13 g

Total Fat1.1 g

Saturated Fat0.1 g

Monounsaturated Fat0 g

Polyunsaturated Fat0.1 g

Cholesterol0 mg

Sodium498 mg

Potassium1763 mg

Calcium301 mg

Iron0.6 mg

Magnesium85 mg

Phosphorus195 mg

Zinc1 mg

Copper0.1 mg

Manganese0.8 mg

Vitamin D0 mcg

Vitamin C22 mg

Vitamin A0 mcg

Vitamin E0.1 mg

Vitamin K1.2 mcg

Vitamin B60.6 mg

Vitamin B120 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.1 mg

Niacin (B3)0.3 mg

Folate57 mcg

Choline18 mg

Caffeine0 mg

Water743 g

As published

This recipe was extracted from Trinity cook book (1925) by Trinity Methodist Episcopal Church, South (Roanoke, Va.), page 30. The excerpt below is the record exactly as published.

TARTAR SAUCE Three sour pickles, two onions, two green peppers and one small head of celery

Cook this with the app: pantry check, scaling, and the assistant.