Mustard Cream

Ingredients

• One cupful of milk
• One tea-spoonful of mustard
• Three table-spoonfuls of butter
• One table-spoonful of flour
• Salt and pepper to taste

Method

1. 1

   Heat the milk in a double boiler.

2. 2

   Beat the butter, flour and mustard to a cream, and gradually pour upon this cream the boiling hot milk, a little at a time.

3. 3

   When well mixed, return all to the boiler, add the salt and pepper, boil three minutes, and serve.

As published

This recipe was extracted from The Pattern cook-book (1890) by Butterick Publishing Company, page 59. The excerpt below is the record exactly as published.

MUSTARD CREAM. This is served with baked crabs or roast clams and is a dainty addition to those dishes. One cupful of milk. One tea-spoonful of mustard. Three table-spoonfuls of butter. One table-spoonful of flour. Salt and pepper to taste

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