Tartare Sauce

Name: Tartare Sauce
Ingredients: Yolks of two eggs; one gill of salad oil; one saltspoonful of salt; one-half saltspoonful of pepper; one tablespoonful of white wine vinegar; one-half teaspoonful of French mustard; one tablespoonful of gherkins

From My mother's cook book, 1902

Capers can be used instead of gherkins.

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

1143Calories

14 gProtein

9 gCarbs

119 gFat

Full nutrition (34 nutrients)

Calories1143 kcal

Protein14 g

Carbohydrates9.2 g

Fiber3.5 g

Sugars0.6 g

Total Fat119 g

Saturated Fat12 g

Monounsaturated Fat86 g

Polyunsaturated Fat16 g

Omega-30.2 g

Cholesterol372 mg

Sodium354 mg

Potassium318 mg

Calcium114 mg

Iron3.1 mg

Magnesium36 mg

Phosphorus224 mg

Zinc1.5 mg

Copper0.3 mg

Manganese1.6 mg

Vitamin D2 mcg

Vitamin C0.2 mg

Vitamin A165 mcg

Vitamin E38 mg

Vitamin K36 mcg

Vitamin B60.2 mg

Vitamin B120.9 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.5 mg

Niacin (B3)0.2 mg

Folate49 mcg

Choline296 mg

Caffeine0 mg

Water108 g

As published

This recipe was extracted from My mother's cook book (1902) by Matilda Lees Dods, page 73. The excerpt below is the record exactly as published.

Tartare Sauce. — ^Yolks of two eggs, one gill of salad oil, one saltspoonful of salt, one-half saltspoonful of pepper, one tablespoonful of white wine vinegar, one- half teaspoonful of French mustard, one tablespoonful of gherkins

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