Tartare Sauce
From Dainty dinners and dishes for Jewish families, 1907
Can be varied by using chopped pickles instead of capers.
Presented as published in 1907. 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
1116Calories
13 gProtein
1 gCarbs
118 gFat
Full nutrition (34 nutrients)
Calories1116 kcal
Protein13 g
Carbohydrates0.9 g
Fiber0 g
Sugars0.4 g
Total Fat118 g
Saturated Fat11 g
Monounsaturated Fat86 g
Polyunsaturated Fat16 g
Omega-30.1 g
Cholesterol372 mg
Sodium147 mg
Potassium161 mg
Calcium60 mg
Iron2 mg
Magnesium14 mg
Phosphorus203 mg
Zinc1.3 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D2 mcg
Vitamin C0.3 mg
Vitamin A160 mcg
Vitamin E38 mg
Vitamin K8 mcg
Vitamin B60.2 mg
Vitamin B120.9 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.5 mg
Niacin (B3)0.1 mg
Folate47 mcg
Choline294 mg
Caffeine0 mg
Water133 g
As published
This recipe was extracted from Dainty dinners and dishes for Jewish families (1907) by May Henry, Kate Halford, page 48. The excerpt below is the record exactly as published.
TARTARE SAUCE. Sauce Tartar e. 2 yolks of eggs. 1 gill salad oil. f gill tarragon vinegar. Capers. Salt, pepper
Cook this with the app: pantry check, scaling, and the assistant.