French Mustard Sauce, Creole Style
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
919Calories
8 gProtein
203 gCarbs
7 gFat
Full nutrition (34 nutrients)
Calories919 kcal
Protein8.4 g
Carbohydrates203 g
Fiber2.1 g
Sugars202 g
Total Fat7 g
Saturated Fat3.8 g
Monounsaturated Fat13 g
Polyunsaturated Fat2.6 g
Omega-30.3 g
Cholesterol186 mg
Sodium615 mg
Potassium151 mg
Calcium75 mg
Iron1.8 mg
Magnesium32 mg
Phosphorus161 mg
Zinc1 mg
Copper0.1 mg
Manganese0.4 mg
Vitamin D1 mcg
Vitamin C0.2 mg
Vitamin A82 mcg
Vitamin E0.7 mg
Vitamin K0.9 mcg
Vitamin B60.1 mg
Vitamin B120.4 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.3 mg
Niacin (B3)0.3 mg
Folate27 mcg
Choline147 mg
Caffeine0 mg
Water306 g
As published
This recipe was extracted from Standard Paper-Bag Cookery (1912) by Emma Paddock Telford, page 35. The excerpt below is the record exactly as published.
French Mustard Sauce, Creole Style. — Work to- gether three tablespoonfuls mustard and one cupful sugar, then beat in one egg until smooth. Add one cup- ful of vinegar a little at a time, set over the fire and cook three or four minutes stirring constantly. When cold add one tablespoonful olive oil
Cook this with the app: pantry check, scaling, and the assistant.