vegetarianpescatariangluten-freedairy-freenut-freesoy-freefish-freeshellfish-free
Tartare Sauce
From Delta Gamma cook book, 1922
Serves 8
Presented as published in 1922. 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
213Calories
1 gProtein
3 gCarbs
23 gFat
Full nutrition (34 nutrients)
Calories213 kcal
Protein1 g
Carbohydrates2.6 g
Fiber1.3 g
Sugars0.2 g
Total Fat23 g
Saturated Fat3.5 g
Monounsaturated Fat5.9 g
Polyunsaturated Fat13 g
Omega-31.5 g
Cholesterol12 mg
Sodium838 mg
Potassium16 mg
Calcium34 mg
Iron1.2 mg
Magnesium8 mg
Phosphorus8.6 mg
Zinc0.2 mg
Copper0.1 mg
Manganese0 mg
Vitamin D0.1 mcg
Vitamin C1.3 mg
Vitamin A10 mcg
Vitamin E1.5 mg
Vitamin K50 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate6.1 mcg
Choline12 mg
Caffeine0 mg
Water44 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from Delta Gamma cook book (1922), page 18. The excerpt below is the record exactly as published.
Tartare Sauce To one-half pint mayonnaise, add one cup of chopped olives and capers. Or use any chopped mixed sour pickle instead of the olives and capers
Cook this with the app: pantry check, scaling, and the assistant.