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Tartare Sauce

Name: Tartare Sauce
Yield: 4 servings
Ingredients: Yolks of two eggs; one gill of salad oil; one salt-spoonful of salt; one half salt-spoonful of pepper; one table-spoonful of white wine vinegar; one half tea-spoonful of French mustard; one table-spoonful of gherkins

From Handbook of practical cookery, 1886

Serves 4

Capers can be used instead of gherkins.

Presented as published in 1886. 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

286Calories

4 gProtein

2 gCarbs

30 gFat

Full nutrition (34 nutrients)

Calories286 kcal

Protein3.5 g

Carbohydrates2.3 g

Fiber0.9 g

Sugars0.2 g

Total Fat30 g

Saturated Fat2.9 g

Monounsaturated Fat21 g

Polyunsaturated Fat4 g

Omega-30 g

Cholesterol93 mg

Sodium2514 mg

Potassium80 mg

Calcium30 mg

Iron0.8 mg

Magnesium9 mg

Phosphorus56 mg

Zinc0.4 mg

Copper0.1 mg

Manganese0.4 mg

Vitamin D0.5 mcg

Vitamin C0.1 mg

Vitamin A41 mcg

Vitamin E9.6 mg

Vitamin K8.9 mcg

Vitamin B60.1 mg

Vitamin B120.2 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0.1 mg

Niacin (B3)0.1 mg

Folate12 mcg

Choline74 mg

Caffeine0 mg

Water27 g

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from Handbook of practical cookery (1886) by Matilda Lees Dods, page 117. The excerpt below is the record exactly as published.

Tartare Sauce. — Yolks of two eggs, one gill of salad oil, one salt-spoonful of salt, one half salt-spoonful of pepper, one table-spoonful of white wine vinegar, one half tea-spoon- ful of French mustard, one table-spoonful of gherkins

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