vegetarianpescatariangluten-freedairy-freenut-freesoy-freefish-freeshellfish-free
Tartare Sauce
From Kentucky receipt book, 1903
Serves 1
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
312Calories
14 gProtein
18 gCarbs
22 gFat
Full nutrition (34 nutrients)
Calories312 kcal
Protein14 g
Carbohydrates18 g
Fiber7.4 g
Sugars3 g
Total Fat22 g
Saturated Fat20 g
Monounsaturated Fat65 g
Polyunsaturated Fat12 g
Omega-30.5 g
Cholesterol734 mg
Sodium10146 mg
Potassium590 mg
Calcium141 mg
Iron4.2 mg
Magnesium48 mg
Phosphorus343 mg
Zinc2.3 mg
Copper0.2 mg
Manganese0.6 mg
Vitamin D3.7 mcg
Vitamin C20 mg
Vitamin A780 mcg
Vitamin E9.4 mg
Vitamin K25 mcg
Vitamin B60.9 mg
Vitamin B121.3 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.6 mg
Niacin (B3)2.3 mg
Folate130 mcg
Choline572 mg
Caffeine0 mg
Water102 g
As published
This recipe was extracted from Kentucky receipt book (1903) by Mary Harris Frazer, page 55. The excerpt below is the record exactly as published.
Tartare Sauce. Yolks of 2 raw eggs, yolks of 2 hard boiled eggs, 6 tablespoons of olive oil, 2 dessertspoons of vinegar, 1 teaspoon of chopped onion, KENTUCKY BECEIPT BOOK. 91 salt and cayenne pepper. Mash hard boiled eggs, then add raw ones. Beat nntil smooth, using alternately oil and vinegar ; add onion and 2 tablespoons of capers
Cook this with the app: pantry check, scaling, and the assistant.