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Tartars Sauce

Name: Tartars Sauce
Yield: 1 servings
Ingredients: yolks of 4 eggs; i teaspoonful of mustard; % teaspoonful of salt; olive oil; tarragon vinegar; pepper; cayenne; 2 shalots; 2 tablespoonfuls of chopped pickled onions; and gherkins

From The century cook book, 1894

Serves 1

Presented as published in 1894. 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

297Calories

26 gProtein

3 gCarbs

19 gFat

Full nutrition (34 nutrients)

Calories297 kcal

Protein26 g

Carbohydrates3.4 g

Fiber0.7 g

Sugars1.6 g

Total Fat19 g

Saturated Fat6.3 g

Monounsaturated Fat7.5 g

Polyunsaturated Fat3.9 g

Omega-30.1 g

Cholesterol744 mg

Sodium1580 mg

Potassium315 mg

Calcium121 mg

Iron3.7 mg

Magnesium28 mg

Phosphorus407 mg

Zinc2.6 mg

Copper0.2 mg

Manganese0.1 mg

Vitamin D4 mcg

Vitamin C0.8 mg

Vitamin A320 mcg

Vitamin E2.1 mg

Vitamin K0.8 mcg

Vitamin B60.4 mg

Vitamin B121.8 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.9 mg

Niacin (B3)0.2 mg

Folate98 mcg

Choline589 mg

Caffeine0 mg

Water183 g

As published

This recipe was extracted from The century cook book (1894) by Jennie A. Hansey, page 48. The excerpt below is the record exactly as published.

Tartars Sauce. Use yolks of 4 eggs, i teaspoonful of mustard, % teaspoonful of salt, olive oil, tarragon vinegar, pepper, cayenne, 2 shalots, or 2 tablespoonfuls of chopped pickled onions and gherkins

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