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Tartar Sauce
From How we cook in Tennessee .., 1906
Serves 1
Recipe by Mrs. Ed. Mercer.
Presented as published in 1906. 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
227Calories
15 gProtein
9 gCarbs
14 gFat
Full nutrition (34 nutrients)
Calories227 kcal
Protein15 g
Carbohydrates8.8 g
Fiber1.7 g
Sugars5.4 g
Total Fat14 g
Saturated Fat20 g
Monounsaturated Fat82 g
Polyunsaturated Fat13 g
Omega-30.7 g
Cholesterol372 mg
Sodium2671 mg
Potassium230 mg
Calcium106 mg
Iron3.1 mg
Magnesium49 mg
Phosphorus279 mg
Zinc1.9 mg
Copper0.2 mg
Manganese0.4 mg
Vitamin D2 mcg
Vitamin C1.1 mg
Vitamin A163 mcg
Vitamin E1.7 mg
Vitamin K4 mcg
Vitamin B60.2 mg
Vitamin B120.9 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.5 mg
Niacin (B3)0.5 mg
Folate63 mcg
Choline306 mg
Caffeine0 mg
Water142 g
As published
This recipe was extracted from How we cook in Tennessee .. (1906) by Jackson (Tenn.). First Baptist Church. The Silver Thimble Society., page 9. The excerpt below is the record exactly as published.
Tartar sauce. — Mrs. Ed. Mercer. Tartar Sauce. — Yolks of two eggs, half tea cup olive oil (or butter), three tablespoons vinegar, one of dry mustard, one tea- spoon of sugar, quarter teaspoon pepper, 1 teaspoon salt, one tablespoon of chopped pickle, one tablespoon of chopped olives
Cook this with the app: pantry check, scaling, and the assistant.