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Tartare Sauce a la Francaise No. 1
From The housewife's referee, 1898
Serves 6
Presented as published in 1898. 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
384Calories
3 gProtein
6 gCarbs
40 gFat
Full nutrition (34 nutrients)
Calories384 kcal
Protein3.2 g
Carbohydrates6.2 g
Fiber2.3 g
Sugars0.6 g
Total Fat40 g
Saturated Fat4.4 g
Monounsaturated Fat28 g
Polyunsaturated Fat5 g
Omega-30 g
Cholesterol62 mg
Sodium1647 mg
Potassium164 mg
Calcium53 mg
Iron1.4 mg
Magnesium22 mg
Phosphorus57 mg
Zinc0.5 mg
Copper0.1 mg
Manganese0.7 mg
Vitamin D0.3 mcg
Vitamin C9.6 mg
Vitamin A62 mcg
Vitamin E13 mg
Vitamin K78 mcg
Vitamin B60.1 mg
Vitamin B120.1 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.2 mg
Folate26 mcg
Choline51 mg
Caffeine0 mg
Water25 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The housewife's referee (1898) by Harriet Anne de Salis, University of Leeds Library, page 133. The excerpt below is the record exactly as published.
Tartare Sauce a la Francaise.— No. 1. Take some bechamel sauce, stir it into the yolks of two eggs, a little salt, pepper, and one grate of nutmeg. Mix well, then add drop by drop some salad oil until the sauce is quite thick ; flavour with a few drops of tarragon, and add a little finely chopped chervil, tarragon, and shallot
Cook this with the app: pantry check, scaling, and the assistant.