Tartar Sauce
From The housekeeper's guide to preserved meats, fruits, vegetables, &c, 1880
This sauce is excellent with grilled salmon and fried eels.
Presented as published in 1880. 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
130Calories
2 gProtein
12 gCarbs
8 gFat
Full nutrition (34 nutrients)
Calories130 kcal
Protein1.8 g
Carbohydrates12 g
Fiber1.4 g
Sugars4.7 g
Total Fat8.4 g
Saturated Fat1.6 g
Monounsaturated Fat1.9 g
Polyunsaturated Fat4.5 g
Omega-30 g
Cholesterol3.4 mg
Sodium899 mg
Potassium160 mg
Calcium30 mg
Iron0.6 mg
Magnesium23 mg
Phosphorus33 mg
Zinc0.2 mg
Copper0 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C3.6 mg
Vitamin A5.8 mcg
Vitamin E0.9 mg
Vitamin K25 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.3 mg
Folate16 mcg
Choline8.2 mg
Caffeine0 mg
Water66 g
As published
This recipe was extracted from The housekeeper's guide to preserved meats, fruits, vegetables, &c (1880), page 146. The excerpt below is the record exactly as published.
Tartar sauce, a very excellent accompaniment to grilled sal- mon, fried eels, etc. Take two or three tablespoonfuls of mayonnaise sauce, say three tablespoonfuls, add to this a piece of shalot about the size of the thumb down to the first joint, chopped fine, a teaspoonful of chopped parsley, a teaspoonful of anchovy sauce, and a teaspoonful of French mustard, fla- voured with tarrag
Cook this with the app: pantry check, scaling, and the assistant.