Frenchvegetarianpescatariangluten-freedairy-freenut-freesoy-freefish-freeshellfish-free
Tartare Sauce
From Boston Cooking-School cook book, 1896
Serves 6
Presented as published in 1896. 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
189Calories
0 gProtein
0 gCarbs
21 gFat
Full nutrition (34 nutrients)
Calories189 kcal
Protein0.3 g
Carbohydrates0.3 g
Fiber0 g
Sugars0.2 g
Total Fat21 g
Saturated Fat3.2 g
Monounsaturated Fat4.6 g
Polyunsaturated Fat12 g
Omega-31.5 g
Cholesterol12 mg
Sodium184 mg
Potassium8.8 mg
Calcium2.8 mg
Iron0.1 mg
Magnesium0.6 mg
Phosphorus6.5 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0.1 mcg
Vitamin C0.1 mg
Vitamin A4.4 mcg
Vitamin E0.9 mg
Vitamin K45 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate1.7 mcg
Choline9.6 mg
Caffeine0 mg
Water9.9 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 84. The excerpt below is the record exactly as published.
TARTARE SAUCE 34 cup Mayonnaise (p. 490) Pickles | , + 1% shallot, finely chopped, or Olives Cg eine eet 2 Y{ tablespoon finely chopped onion Parsley 14 tablespoon capers 1 tablespoon tarragon vinegar
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