vegetarianpescatariangluten-freedairy-freenut-freesoy-freefish-freeshellfish-free
Tartar Sauce
From Cassell's dictionary of cookery, 1892
Serves 1
Time to mix: 30 minutes. Keep in a cool place if not used immediately.
Presented as published in 1892. 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
680Calories
11 gProtein
21 gCarbs
63 gFat
Full nutrition (34 nutrients)
Calories680 kcal
Protein11 g
Carbohydrates21 g
Fiber5.8 g
Sugars9.5 g
Total Fat63 g
Saturated Fat5.9 g
Monounsaturated Fat45 g
Polyunsaturated Fat9 g
Omega-30.1 g
Cholesterol186 mg
Sodium1898 mg
Potassium472 mg
Calcium86 mg
Iron3.4 mg
Magnesium65 mg
Phosphorus250 mg
Zinc1.6 mg
Copper0.3 mg
Manganese0.5 mg
Vitamin D1 mcg
Vitamin C9.4 mg
Vitamin A95 mcg
Vitamin E20 mg
Vitamin K76 mcg
Vitamin B60.4 mg
Vitamin B120.4 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.3 mg
Niacin (B3)0.7 mg
Folate70 mcg
Choline174 mg
Caffeine0 mg
Water252 g
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1968. The excerpt below is the record exactly as published.
Tartar Sauce. — Put the yolk of an egg quite free from white into a basin, and beat it for a minute or two -with a pinch of salt, a pinch of pepper, and a table-spoonful of dry mustard. Stir into this, first in drops and afterwards in tea-spoonfuls, four table-spoonfuls of pure salad oil, and be careful to beat the sauce for a minute or two between every addition, as its excellence depends in a great measure upon this being done. After each si.K tea-spoonfuls of oil put in a tea- spoonful of vinegar. Wash and mince finely three shallots, six small gherkins, and a table-spoonful of mixed chervil and tarragon. Put these into the sauce with a pinch of cayenne
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Cook this with the app: pantry check, scaling, and the assistant.