Frenchvegetarianpescatariangluten-freedairy-freenut-freesoy-freefish-freeshellfish-free
Tartare Sauce
From Kentucky receipt book, 1903
Serves 6
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
291Calories
0 gProtein
1 gCarbs
33 gFat
Full nutrition (33 nutrients)
Calories291 kcal
Protein0.2 g
Carbohydrates1 g
Fiber0.3 g
Sugars0.2 g
Total Fat33 g
Saturated Fat4.6 g
Monounsaturated Fat8.2 g
Polyunsaturated Fat18 g
Cholesterol0 mg
Sodium371 mg
Potassium9.1 mg
Calcium15 mg
Iron0.9 mg
Magnesium1.6 mg
Phosphorus11 mg
Zinc0.1 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0.2 mg
Vitamin A2.6 mcg
Vitamin E4.9 mg
Vitamin K12 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0.4 mcg
Choline1.8 mg
Caffeine0 mg
Water26 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Kentucky receipt book (1903) by Mary Harris Frazer, page 53. The excerpt below is the record exactly as published.
Tartare Sauce. To ^ pint of Mayonnaise dressing, add 3 olives, 1 gherkin chop- ped, 1 tablespoon of capers, 1 tablespoon of tarragon vinegar
Cook this with the app: pantry check, scaling, and the assistant.