Tartar Sauce, No. 1
From Catherine Owen's new cook book .., 1885
Presented as published in 1885. 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
122Calories
1 gProtein
4 gCarbs
12 gFat
Full nutrition (34 nutrients)
Calories122 kcal
Protein1.5 g
Carbohydrates3.7 g
Fiber1 g
Sugars1.4 g
Total Fat12 g
Saturated Fat1.7 g
Monounsaturated Fat3.1 g
Polyunsaturated Fat6.5 g
Omega-30.7 g
Cholesterol5.8 mg
Sodium93 mg
Potassium116 mg
Calcium26 mg
Iron0.9 mg
Magnesium18 mg
Phosphorus41 mg
Zinc0.3 mg
Copper0 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C7.2 mg
Vitamin A27 mcg
Vitamin E0.6 mg
Vitamin K44 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.3 mg
Folate20 mcg
Choline10 mg
Caffeine0 mg
Water20 g
As published
This recipe was extracted from Catherine Owen's new cook book .. (1885) by Helen Alice (Matthews) Nitsch, page 115. The excerpt below is the record exactly as published.
a teaspoonful of dry mustard with the egg at starting, but although a pleas- ant addition, it does not belong to mayonnaise proper, but to tartar sauce. N. B. — This sauce can be made more surely when bowl, egg and oil are ice cold; in warm weather make it in a cool room. TARTAR SAUCE, KG. 1. Make some mayonnaise, put into a bowl a tea- spoonful of dry mustard, mix with a tablespoonful of the mayonnaise till smooth. Add a tablespoonful of 2 3 O Practical Recipes, finely chopped shallots, a teaspoonful each of tarragon and chervil; mix all together, and add to the mayon- naise. TAETAR SAUCE, 1^0. 2. It is often difficult to obtain the herbs used in French tartar sauce — therefore this substitute is commonly used; a tablespoonful of finely chopped parsley,
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