vegetarianpescatariangluten-freedairy-freenut-freesoy-freefish-freeshellfish-free
Tartare Sauce
From The Institute cook book, 1913
Serves 4
Presented as published in 1913. 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
208Calories
0 gProtein
0 gCarbs
23 gFat
Full nutrition (33 nutrients)
Calories208 kcal
Protein0 g
Carbohydrates0.3 g
Fiber0.1 g
Sugars0.1 g
Total Fat23 g
Saturated Fat3.3 g
Monounsaturated Fat5.5 g
Polyunsaturated Fat14 g
Cholesterol0 mg
Sodium195 mg
Potassium6.5 mg
Calcium4.9 mg
Iron0.1 mg
Magnesium0.8 mg
Phosphorus7.9 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0.1 mg
Vitamin A0.4 mcg
Vitamin E3.6 mg
Vitamin K8 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0.4 mcg
Choline0.4 mg
Caffeine0 mg
Water10 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The Institute cook book (1913) by Helen Cramp, page 44. The excerpt below is the record exactly as published.
TARTARE SAUCE 1/2 cup Mayonnaise dressing V2 tablespoon chopped oliyes 1/2 tablespoon capers 1/2 tablespoon chopped pickle
Cook this with the app: pantry check, scaling, and the assistant.