vegetarianpescatariangluten-freedairy-freenut-freesoy-freefish-freeshellfish-free
Tartar Sauce
From The "A1" cookery book, 1901
Serves 4
Presented as published in 1901. 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
269Calories
1 gProtein
0 gCarbs
29 gFat
Full nutrition (34 nutrients)
Calories269 kcal
Protein1.4 g
Carbohydrates0.3 g
Fiber0 g
Sugars0 g
Total Fat29 g
Saturated Fat2.9 g
Monounsaturated Fat21 g
Polyunsaturated Fat3.8 g
Omega-30 g
Cholesterol92 mg
Sodium4.7 mg
Potassium12 mg
Calcium11 mg
Iron0.3 mg
Magnesium0.7 mg
Phosphorus34 mg
Zinc0.2 mg
Copper0 mg
Manganese0 mg
Vitamin D0.5 mcg
Vitamin C0 mg
Vitamin A32 mcg
Vitamin E9.5 mg
Vitamin K2 mcg
Vitamin B60 mg
Vitamin B120.2 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate12 mcg
Choline70 mg
Caffeine0 mg
Water12 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The "A1" cookery book (1901) by H. N. L., page 62. The excerpt below is the record exactly as published.
Tartar Sauce. — 2 eggs (yolks only), I gill salad oil, 2 table- spoons of Tarragon vinegar, 1 tablespoon of chopped parsley, cayenne pepper and salt to taste
Cook this with the app: pantry check, scaling, and the assistant.