Frenchvegetarianpescatariangluten-freedairy-freenut-freesoy-freefish-freeshellfish-free
Tartare Sauce
From With a saucepan over the sea, 1902
Serves 6
Serve with jellied fish, fried fish, or salads.
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
272Calories
1 gProtein
1 gCarbs
29 gFat
Full nutrition (34 nutrients)
Calories272 kcal
Protein1.4 g
Carbohydrates0.6 g
Fiber0.2 g
Sugars0.3 g
Total Fat29 g
Saturated Fat4.3 g
Monounsaturated Fat6.2 g
Polyunsaturated Fat16 g
Omega-32 g
Cholesterol15 mg
Sodium293 mg
Potassium20 mg
Calcium7 mg
Iron0.2 mg
Magnesium2.6 mg
Phosphorus11 mg
Zinc0.1 mg
Copper0 mg
Manganese0 mg
Vitamin D0.1 mcg
Vitamin C2.3 mg
Vitamin A13 mcg
Vitamin E1.6 mg
Vitamin K72 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate5.4 mcg
Choline13 mg
Caffeine0 mg
Water20 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from With a saucepan over the sea (1902) by Adelaide Keen, page 22. The excerpt below is the record exactly as published.
TARTARE SAUCE. Make ^ pint of good mayonnaise with the yolk of a raw egg and the yolk of a hard-boiled one, adding a teaspoonful of French mustard, a tea- spoonful of lemon juice and a tablespoonful of tarragon vinegar, after first blending % pint of olive oil with the two eggs. Add salt and pepper, a tablespoonful of chopped capers, the same of chopped chives, and half as much parsley
Cook this with the app: pantry check, scaling, and the assistant.