Tartare Sauce

Name: Tartare Sauce
Ingredients: the yolks of three hard-boiled eggs; a shalot; a tea-spoonful of chopped parsley; the same of chervil; a little salt; pepper; and mustard; add a little salad-oil; enough tarragon vinegar to flavour it sharply

From À la mode cookery, 1902

Presented as published in 1902. 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

239Calories

19 gProtein

3 gCarbs

16 gFat

Full nutrition (33 nutrients)

Calories239 kcal

Protein19 g

Carbohydrates3.3 g

Fiber0.3 g

Sugars2.4 g

Total Fat16 g

Saturated Fat4.9 g

Monounsaturated Fat6.1 g

Polyunsaturated Fat2.1 g

Cholesterol560 mg

Sodium188 mg

Potassium226 mg

Calcium80 mg

Iron2 mg

Magnesium17 mg

Phosphorus264 mg

Zinc1.6 mg

Copper0 mg

Manganese0.1 mg

Vitamin D3.3 mcg

Vitamin C2.4 mg

Vitamin A229 mcg

Vitamin E1.6 mg

Vitamin K21 mcg

Vitamin B60.2 mg

Vitamin B121.7 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.8 mg

Niacin (B3)0.1 mg

Folate71 mcg

Choline442 mg

Caffeine0 mg

Water120 g

As published

This recipe was extracted from À la mode cookery (1902) by Harriet Anne de Salis, page 53. The excerpt below is the record exactly as published.

Tartare Sauce Chop up the yolks of three hard-boiled eggs with a shalot, a tea-spoonful of chopped parsley, the same of chervil, a little salt, pepper, and mustard ; add a little salad-oil. Pound all to a smooth paste, put in more oil to thicken it, then enough tarragon vinegar to flavour it sharply

Cook this with the app: pantry check, scaling, and the assistant.