Frenchvegetarianpescatariangluten-freedairy-freenut-freesoy-freefish-freeshellfish-free

Tartare Sauce

Name: Tartare Sauce
Yield: 4 servings
Cuisine: French
Ingredients: Yolks of two eggs; gill of salad-oil; salt-spoon salt; half a salt-spoon pepper; a table-spoon good cider vinegar; half tea-spoon mustard; a table-spoon of gherkins

From Buckeye cookery, 1892

Serves 4

Serve with boiled salmon or cold meats.

Presented as published in 1892. 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

Sodium2513 mg

Potassium81 mg

Calcium30 mg

Iron0.8 mg

Magnesium9.1 mg

Phosphorus56 mg

Zinc0.4 mg

Copper0.1 mg

Manganese0.4 mg

Vitamin D0.5 mcg

Vitamin C0 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 Buckeye cookery (1892), page 74. The excerpt below is the record exactly as published.

TARTARE SAUCE. Yolks of two eggs, gill of salad-oil (or melted butter), salt-spoon salt, half a salt-spoon pepper, a table-spoon good cider vinegar, half tea-spoon mustard, a table-spoon of gherkins

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