{"id":6794,"slug":"sauce-tartare","title":"SAUCE TARTARE","description":"From The International Jewish Cook Book by Florence Kreisler Greenbaum.","ingredients_raw":["a half pint of well-made mayonnaise dressing","two olives","one gherkin","one small onion, chopped fine","sufficient parsley to make a tablespoonful","a tablespoon of drained capers"],"ingredients_norm":["made mayonnaise dressing","olive","gherkin","onion","sufficient parsley to make tablespoonful","caper"],"steps":["Add to a half pint of well-made mayonnaise dressing two olives, one gherkin and one small onion, chopped fine.","Chop sufficient parsley to make a tablespoonful, crush it in a bowl and add it first to the mayonnaise.","Stir in at least a tablespoon of drained capers and serve with fried or broiled fish."],"categories":[],"prep_time_minutes":null,"cook_time_minutes":null,"total_time_minutes":null,"servings":null,"yield_text":null,"difficulty":null,"source_name":"gutenberg","source_url":"https://www.gutenberg.org/ebooks/12350","source_ref":"pg:12350:w16:0","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":1.0,"content_hash":"e692e1695e7e9cf5d6c1ca7a0da122201fc81d71c29216059f0d10189704a320","created_at":"2026-08-02T16:55:32Z","updated_at":"2026-08-02T17:11:32Z","notice":"Historical recipe, reproduced as published: it may reflect its era's ingredients, language, and food-safety practices. Apply modern judgment on cooking temperatures and preservation.","url":"https://recipecontextprotocol.com/recipes/sauce-tartare"}