Tartare Sauce
From The St. Mungo cookery book, 1904
Presented as published in 1904. 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
304Calories
3 gProtein
1 gCarbs
32 gFat
Full nutrition (34 nutrients)
Calories304 kcal
Protein3.2 g
Carbohydrates0.7 g
Fiber0.5 g
Sugars0.2 g
Total Fat32 g
Saturated Fat2.1 g
Monounsaturated Fat21 g
Polyunsaturated Fat3.6 g
Omega-30.1 g
Cholesterol0 mg
Sodium119 mg
Potassium16 mg
Calcium6.8 mg
Iron0.2 mg
Magnesium5.2 mg
Phosphorus12 mg
Zinc0.1 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0.4 mcg
Vitamin E10 mg
Vitamin K2.1 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.1 mg
Folate0.8 mcg
Choline0.1 mg
Caffeine0 mg
Water18 g
As published
This recipe was extracted from The St. Mungo cookery book (1904) by Jean Lambie, page 26. The excerpt below is the record exactly as published.
TARTARE SAUCE. 2 tablespoonfuls of .salad oil. 2 tea.spoonfuls of made Yolk of I egg. mustard. Tarragon vinegar to flavour
Cook this with the app: pantry check, scaling, and the assistant.