Tartar Sauce
From Domestic science, principles and application, 1914
Presented as published in 1914. 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
830Calories
0 gProtein
1 gCarbs
94 gFat
Full nutrition (33 nutrients)
Calories830 kcal
Protein0.1 g
Carbohydrates0.8 g
Fiber0.2 g
Sugars0.4 g
Total Fat94 g
Saturated Fat13 g
Monounsaturated Fat22 g
Polyunsaturated Fat55 g
Cholesterol0 mg
Sodium649 mg
Potassium30 mg
Calcium17 mg
Iron0.5 mg
Magnesium2.4 mg
Phosphorus32 mg
Zinc0.2 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C2.1 mg
Vitamin A7.1 mcg
Vitamin E14 mg
Vitamin K55 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0 mg
Folate2.6 mcg
Choline1.3 mg
Caffeine0 mg
Water35 g
As published
This recipe was extracted from Domestic science, principles and application (1914) by Pearl La Verne Bailey, page 105. The excerpt below is the record exactly as published.
Tartar Sauce }/2 c. mayonnaise dressing 1 tsp. parsley, washed and chopped 1 tsp. chopped pickle 1 tsp. chopped olives
Cook this with the app: pantry check, scaling, and the assistant.