Frenchvegetarianpescatariangluten-freedairy-freenut-freesoy-freefish-freeshellfish-free
Tartare Sauce
From Twentieth century home cook book, 1905
Serves 8
Presented as published in 1905. 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
218Calories
0 gProtein
1 gCarbs
24 gFat
Full nutrition (33 nutrients)
Calories218 kcal
Protein0.1 g
Carbohydrates0.8 g
Fiber0.2 g
Sugars0.1 g
Total Fat24 g
Saturated Fat3.5 g
Monounsaturated Fat6.1 g
Polyunsaturated Fat14 g
Cholesterol0 mg
Sodium278 mg
Potassium6.8 mg
Calcium11 mg
Iron0.7 mg
Magnesium1.2 mg
Phosphorus8.5 mg
Zinc0.1 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0.2 mg
Vitamin A2 mcg
Vitamin E3.7 mg
Vitamin K9.3 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0.3 mcg
Choline1.4 mg
Caffeine0 mg
Water20 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from Twentieth century home cook book (1905) by Francis Carruthers, page 83. The excerpt below is the record exactly as published.
TARTARE SAUCE. Chop three olives, one gherkin and a tablespoonful of capers. Add them to one-half pint of mayonnaise dressing ; thin with a tablespoonful of Tarragon vinegar
Cook this with the app: pantry check, scaling, and the assistant.