vegetarianpescatariangluten-freedairy-freenut-freesoy-freefish-freeshellfish-free
Tartar Sauce
From Mary Jane's cook book, 1916
Serves 6
Any ingredient may be omitted or more added, such as chopped green peppers, water-cress, or onion.
Presented as published in 1916. 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
266Calories
1 gProtein
1 gCarbs
29 gFat
Full nutrition (34 nutrients)
Calories266 kcal
Protein0.5 g
Carbohydrates1.2 g
Fiber0.4 g
Sugars0.3 g
Total Fat29 g
Saturated Fat4.6 g
Monounsaturated Fat7.1 g
Polyunsaturated Fat17 g
Omega-32 g
Cholesterol15 mg
Sodium463 mg
Potassium11 mg
Calcium15 mg
Iron0.9 mg
Magnesium1.8 mg
Phosphorus9.7 mg
Zinc0.1 mg
Copper0.1 mg
Manganese0 mg
Vitamin D0.1 mcg
Vitamin C0.3 mg
Vitamin A9 mcg
Vitamin E1.4 mg
Vitamin K64 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate2.3 mcg
Choline14 mg
Caffeine0 mg
Water27 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Mary Jane's cook book (1916) by Mary Jane, Sophie D. Coe, page 67. The excerpt below is the record exactly as published.
TARTAR SAUCE. Mayonnaise, 1 cup. Gherkins, 2. Capers, 1 tablespoon. Parsley. Olives, 3. Add 1/4 teaspoon of mustard
Cook this with the app: pantry check, scaling, and the assistant.