Frenchvegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Tartare Sauce
From The new practical housekeeping, 1890
Serves 1
Serve with boiled salmon or cold meats.
Presented as published in 1890. 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
As published
This recipe was extracted from The new practical housekeeping (1890) by Estelle Woods Wilcox, page 98. The excerpt below is the record exactly as published.
Tartare Sauce, — Yolks two eggs, gill salad oil or melted butter^ salt-spoon salt, half a salt-spoon x>epper, a tablespoon good cider vinegar, half teaspoon each mustard and sugar, and a tablespoon gherkins
Cook this with the app: pantry check, scaling, and the assistant.