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Tartare Sauce

Name: Tartare Sauce
Yield: 6 servings
Ingredients: The raw yolks of two eggs; half a teacupful of pure olive oil; three tablespoonfuls of vinegar; one of made mustard; one teaspoonful of sugar; a quarter of a teaspoonful of pepper; one teaspoonful of salt; one of onion juice; one tablespoonful of chopped capers; one of chopped cucumber pickle

From Original White House Cookbook, 1887

Serves 6

Presented as published in 1887. 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

166Calories

0 gProtein

1 gCarbs

18 gFat

Full nutrition (34 nutrients)

Calories166 kcal

Protein0.1 g

Carbohydrates1 g

Fiber0.1 g

Sugars0.8 g

Total Fat18 g

Saturated Fat2.5 g

Monounsaturated Fat13 g

Polyunsaturated Fat1.9 g

Omega-30 g

Cholesterol0 mg

Sodium440 mg

Potassium5.9 mg

Calcium3.2 mg

Iron0.1 mg

Magnesium1 mg

Phosphorus1.2 mg

Zinc0 mg

Copper0 mg

Manganese0 mg

Vitamin D0 mcg

Vitamin C0.2 mg

Vitamin A0.2 mcg

Vitamin E2.6 mg

Vitamin K12 mcg

Vitamin B60 mg

Vitamin B120 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0 mg

Niacin (B3)0 mg

Folate0.7 mcg

Choline0.2 mg

Caffeine0 mg

Water11 g

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from Original White House Cookbook (1887) by Hugo Ziemann, F. L. Gillette, Hugo Zimmerman, mrs gillette, page 98. The excerpt below is the record exactly as published.

TARTARE SAUCE. The raw yolks of two eggs, half a teacupful of pure olive oil, three tablespoonfuls of vinegar, one of made mustard, one teaspoonful of sugar, a quarter of a teaspoonful of pepper, one teaspoonful of salt, one of onion juice, one tablespoonful of chopped capers, one of chopped cucumber pickle

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