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Tartare Sandwiches
From Harper's cook book encyclopædia, 1902
Serves 4
Savory sandwiches are prettier made with circular pieces of bread.
Presented as published in 1902. 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
1Calories
0 gProtein
0 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories0.5 kcal
Protein0 g
Carbohydrates0.1 g
Fiber0.1 g
Sugars0 g
Total Fat0 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium42 mg
Potassium3.8 mg
Calcium2 mg
Iron0 mg
Magnesium0.5 mg
Phosphorus0.6 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0.1 mg
Vitamin A0.2 mcg
Vitamin E0 mg
Vitamin K0.7 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0.4 mcg
Choline0 mg
Caffeine0 mg
Water3.6 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Harper's cook book encyclopædia (1902), page 378. The excerpt below is the record exactly as published.
Tartare Sandwiches. — To six ta- ble-spoonfuls of chopped hard-boiled eggs allow a teaspoonful of chopped capers and a table-spoonful of chopped cucumber pickle. Mix to a smooth paste with mayonnaise dressing. For savory sandwiches lettuce, cu- cumber, and tomato are much nicer in the spring of the year than anchovy and caviare, which make the additions to the winter tea-table. A nasturtium leaf, sprinkled with a little salt, and set between two thin, circular pieces of bread
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