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Tartare Sandwiches
From The Cook County cook book, 1912
Serves 4
Presented as published in 1912. 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
5Calories
0 gProtein
1 gCarbs
0 gFat
Full nutrition (34 nutrients)
Calories5 kcal
Protein0.3 g
Carbohydrates0.7 g
Fiber0.3 g
Sugars0.1 g
Total Fat0.2 g
Saturated Fat0 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol0 mg
Sodium52 mg
Potassium28 mg
Calcium7.8 mg
Iron0.3 mg
Magnesium3.4 mg
Phosphorus4.9 mg
Zinc0.1 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0.4 mg
Vitamin A15 mcg
Vitamin E0.2 mg
Vitamin K1.6 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate1.8 mcg
Choline0.5 mg
Caffeine0 mg
Water4.8 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 93. The excerpt below is the record exactly as published.
TARTARE SANDWICHES.— 1 teaspon each of chives, cap- ers, gherkins, olives, and tarragon leaves, chopped fine. 1 tea- spoon each of tarragon vinegar, French mustard and paprika
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