Frenchvegetarianpescatariangluten-freedairy-freenut-freesoy-freefish-freeshellfish-free
Tartare Sauce
From Original White House Cookbook, 1887
Serves 1
This sauce is good for fried or boiled fish, boiled tongue, fish salad, and may be used with fried and broiled meats.
Presented as published in 1887. 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
285Calories
13 gProtein
6 gCarbs
22 gFat
Full nutrition (34 nutrients)
Calories285 kcal
Protein13 g
Carbohydrates6.4 g
Fiber0.6 g
Sugars5 g
Total Fat22 g
Saturated Fat4.9 g
Monounsaturated Fat13 g
Polyunsaturated Fat3.3 g
Omega-30 g
Cholesterol372 mg
Sodium2780 mg
Potassium172 mg
Calcium74 mg
Iron2.1 mg
Magnesium18 mg
Phosphorus205 mg
Zinc1.4 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D2 mcg
Vitamin C1 mg
Vitamin A161 mcg
Vitamin E2.9 mg
Vitamin K13 mcg
Vitamin B60.2 mg
Vitamin B120.9 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.5 mg
Niacin (B3)0.2 mg
Folate51 mcg
Choline295 mg
Caffeine0 mg
Water142 g
As published
This recipe was extracted from Original White House Cookbook (1887) by Hugo Ziemann, F. L. Gillette, Hugo Zimmerman, mrs gillette, page 98. The excerpt below is the record exactly as published.
TARTARE SAUCE. The raw yolks of two eggs, half a teacupful of pure olive oil, three tablespoonfuls of vinegar, one of made mustard, one teaspoonful of sugar, a quarter of a teaspoonful of pepper, one teaspoonful of salt, one of onion juice, one tablespoonful of chopped capers, one of chopped cucumber pickle
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