An Excellent Mustard Sauce for Cold Meat

Name: An Excellent Mustard Sauce for Cold Meat
Ingredients: two teaspoonfuls flour; one teaspoonful sugar; one teaspoonful mustard; a little pepper; and salt; boiling water to make thick paste; sufficient vinegar to make it thinner

From Standard Paper-Bag Cookery, 1912

Presented as published in 1912. 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

39Calories

1 gProtein

8 gCarbs

0 gFat

Full nutrition (29 nutrients)

Calories39 kcal

Protein0.8 g

Carbohydrates8.5 g

Fiber0.2 g

Sugars4.3 g

Total Fat0.3 g

Saturated Fat0 g

Monounsaturated Fat0.1 g

Polyunsaturated Fat0 g

Omega-30 g

Sodium60 mg

Potassium15 mg

Calcium4.5 mg

Iron0.4 mg

Magnesium4 mg

Phosphorus11 mg

Zinc0.1 mg

Copper0 mg

Manganese0.1 mg

Vitamin C0 mg

Vitamin A0.2 mcg

Vitamin E0 mg

Vitamin K0.1 mcg

Vitamin B60 mg

Thiamin (B1)0.1 mg

Riboflavin (B2)0 mg

Niacin (B3)0.4 mg

Folate8.7 mcg

Water5.1 g

As published

This recipe was extracted from Standard Paper-Bag Cookery (1912) by Emma Paddock Telford, page 36. The excerpt below is the record exactly as published.

An Excellent Mustard Sauce for Cold Meat. — Two teaspoonfuls flour, one teaspoonful sugar, one tea- spoonful mustard, a little pepper and salt. Mash all to- gether, add boiling water, to make thick paste. Beat constantly till lumps are all out. Add sufficient vinegar to make it thinner

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