The 1901 Cookbook Archive
No. 461 — Tartar Sauce with Horseradish
English historical translation of Molokhovets recipe No. 461 from the 1901 Russian cookbook, retaining original methods and measures.
Rub five raw egg yolks until pale with sugar and 1½ spoonfuls of olive oil. Add about ½ glass of vinegar and one glass of grated horseradish, and mix.
To provide
5 egg yolks 1–2 spoonfuls of sugar | 1½ spoonfuls of olive oil Vinegar and horseradish |
Historical editorial note: This is a historical sauce made with raw egg yolks. The description is not a modern food-safety recommendation.
Original source: Read Russian recipe No. 461. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.