Tartar Sauce (Serve with Fish)

Name: Tartar Sauce (Serve with Fish)
Ingredients: Grate 1 small head cabbage.; Salt to taste.; Dice up 2 pickles very fine.; Cut up 2 boiled eggs.; 1 tsp. vinegar; 1 tsp. sugar; moisten with mayonnaise

From Recipes from our hearth, 1960

Presented as published in 1960. 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

300Calories

9 gProtein

62 gCarbs

2 gFat

Full nutrition (33 nutrients)

Calories300 kcal

Protein8.6 g

Carbohydrates62 g

Fiber0 g

Sugars4.2 g

Total Fat2.1 g

Saturated Fat0 g

Monounsaturated Fat0 g

Polyunsaturated Fat0 g

Cholesterol0 mg

Sodium145 mg

Potassium1863 mg

Calcium377 mg

Iron0.6 mg

Magnesium125 mg

Phosphorus242 mg

Zinc1.9 mg

Copper0 mg

Manganese2.2 mg

Vitamin D0 mcg

Vitamin C363 mg

Vitamin A0 mcg

Vitamin E0 mg

Vitamin K535 mcg

Vitamin B61.2 mg

Vitamin B120 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0 mg

Niacin (B3)0 mg

Folate0 mcg

Choline0 mg

Caffeine0 mg

Water832 g

As published

This recipe was extracted from Recipes from our hearth (1960) by N.C.) Advent Moravian Church (Winston-Salem, page 45. The excerpt below is the record exactly as published.

TARTAR SAUCE (SERVE WITH FISH) Grate 1 small head cabbage. Salt to taste. Dice up 2 pickles very fine. Cut up 2 boiled eggs, 1 tsp. vinegar, 1 tsp. sugar and moisten with mayonnaise

Cook this with the app: pantry check, scaling, and the assistant.