Tartar Sauce, No. 2
From Catherine Owen's new cook book .., 1885
A substitute for traditional French tartar sauce.
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
As published
This recipe was extracted from Catherine Owen's new cook book .. (1885) by Helen Alice (Matthews) Nitsch, page 116. The excerpt below is the record exactly as published.
a tablespoonful of finely chopped parsley, one dessert-spoonful of capers, one of finely chopped pickled cucumbers, and half a one of onion or shallot. Add these to half a pint of mayonnaise
Cook this with the app: pantry check, scaling, and the assistant.