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Tartare Sauce

Name: Tartare Sauce
Yield: 4 servings
Ingredients: the yolks of two eggs; one teacup of oil; three tablespoons of vinegar; one tablespoon mustard; one teaspoon sugar; one tablespoon chopped capers; same quantity of chopped cucumber pickles; the juice of an onion

From The Landmarks club cook book, 1903

Serves 4

Presented as published in 1903. 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

47Calories

3 gProtein

2 gCarbs

3 gFat

Full nutrition (34 nutrients)

Calories47 kcal

Protein3.4 g

Carbohydrates2 g

Fiber0.3 g

Sugars1.4 g

Total Fat2.6 g

Saturated Fat0.8 g

Monounsaturated Fat1 g

Polyunsaturated Fat0.5 g

Omega-30 g

Cholesterol93 mg

Sodium157 mg

Potassium51 mg

Calcium21 mg

Iron0.6 mg

Magnesium6.4 mg

Phosphorus56 mg

Zinc0.4 mg

Copper0 mg

Manganese0 mg

Vitamin D0.5 mcg

Vitamin C0.5 mg

Vitamin A40 mcg

Vitamin E0.3 mg

Vitamin K1.2 mcg

Vitamin B60.1 mg

Vitamin B120.2 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0.1 mg

Niacin (B3)0.1 mg

Folate13 mcg

Choline74 mg

Caffeine0 mg

Water41 g

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from The Landmarks club cook book (1903) by The Landmarks club, Los Angeles, Calif., page 58. The excerpt below is the record exactly as published.

TARTARE SAUCE. Beat together the yolks of two eggs, one teacup of oil. three tablespoons of vinegar. When well beaten add one tablespoon mustard, one teaspoon sugar, one tablespoon chopped capers, same quantity of chopped cucumber pickles, the juice of an onion

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