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Tartare Sauce for Fish

Name: Tartare Sauce for Fish
Yield: 1 servings
Ingredients: The yolks of 2 hard-boiled eggs; The yolks of 2 raw eggs; 8 tablespoonfuls of olive oil; 3 dessertspoonfuls of vinegar; 1 teaspoonful of chopped onion; 1 tablespoonful of capers; Salt to the taste; cayenne pepper to the taste

From The Blue grass cook book, 1904

Serves 1

Excellent for cold chicken or meats.

Presented as published in 1904. 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

224Calories

11 gProtein

3 gCarbs

18 gFat

Full nutrition (34 nutrients)

Calories224 kcal

Protein11 g

Carbohydrates3.1 g

Fiber0.3 g

Sugars0.4 g

Total Fat18 g

Saturated Fat23 g

Monounsaturated Fat83 g

Polyunsaturated Fat13 g

Omega-30.7 g

Cholesterol734 mg

Sodium235 mg

Potassium82 mg

Calcium93 mg

Iron2 mg

Magnesium6.6 mg

Phosphorus267 mg

Zinc1.6 mg

Copper0.1 mg

Manganese0.1 mg

Vitamin D3.7 mcg

Vitamin C0.5 mg

Vitamin A260 mcg

Vitamin E1.8 mg

Vitamin K2.6 mcg

Vitamin B60.2 mg

Vitamin B121.3 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.4 mg

Niacin (B3)0.1 mg

Folate102 mcg

Choline558 mg

Caffeine0 mg

Water60 g

As published

This recipe was extracted from The Blue grass cook book (1904) by Minnie C. Fox, page 38. The excerpt below is the record exactly as published.

TARTARE SAUCE FOR FISH E. D. P. The yolks of 2 hard-boiled eggs, The yolks of 2 raw eggs, 8 tablespoonfuls of olive oil, 3 dessertspoonfuls of vinegar, 1 teaspoonful of chopped onion, 1 tablespoonful of capers. Salt and cayenne pepper to the taste

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