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Tartare Sandwiches
From How we cook in Tennessee .., 1906
Serves 1
Presented as published in 1906. 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
175Calories
19 gProtein
3 gCarbs
9 gFat
Full nutrition (34 nutrients)
Calories175 kcal
Protein19 g
Carbohydrates3.3 g
Fiber1 g
Sugars2.2 g
Total Fat9.1 g
Saturated Fat1.2 g
Monounsaturated Fat3 g
Polyunsaturated Fat3.9 g
Omega-30 g
Cholesterol107 mg
Sodium947 mg
Potassium406 mg
Calcium332 mg
Iron2.5 mg
Magnesium38 mg
Phosphorus387 mg
Zinc1.1 mg
Copper0.2 mg
Manganese0.2 mg
Vitamin D3.6 mcg
Vitamin C1.8 mg
Vitamin A29 mcg
Vitamin E1.7 mg
Vitamin K15 mcg
Vitamin B60.2 mg
Vitamin B126.7 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)4.1 mg
Folate14 mcg
Choline57 mg
Caffeine0 mg
Water129 g
As published
This recipe was extracted from How we cook in Tennessee .. (1906) by Jackson (Tenn.). First Baptist Church. The Silver Thimble Society., page 44. The excerpt below is the record exactly as published.
Tartare Sandwiches. — Chop three sardines, cup of boiled ham, three small pickles fine, with a teaspoon each of mustard, catsup, vinegar; season with salt and cayenne
Cook this with the app: pantry check, scaling, and the assistant.