gluten-freenut-freesoy-freefish-freeshellfish-free
Mustard Sauce
From Kentucky receipt book, 1903
Serves 1
Presented as published in 1903. 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
501Calories
29 gProtein
56 gCarbs
32 gFat
Full nutrition (34 nutrients)
Calories501 kcal
Protein29 g
Carbohydrates56 g
Fiber2 g
Sugars38 g
Total Fat32 g
Saturated Fat7.1 g
Monounsaturated Fat8.5 g
Polyunsaturated Fat3.3 g
Omega-30.1 g
Cholesterol597 mg
Sodium437 mg
Potassium457 mg
Calcium121 mg
Iron4.8 mg
Magnesium35 mg
Phosphorus392 mg
Zinc4.4 mg
Copper0.4 mg
Manganese0.4 mg
Vitamin D3 mcg
Vitamin C0.1 mg
Vitamin A241 mcg
Vitamin E1.8 mg
Vitamin K4.5 mcg
Vitamin B60.3 mg
Vitamin B121.6 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.8 mg
Niacin (B3)1.8 mg
Folate131 mcg
Choline456 mg
Caffeine0 mg
Water342 g
As published
This recipe was extracted from Kentucky receipt book (1903) by Mary Harris Frazer, page 55. The excerpt below is the record exactly as published.
Mustard Sauce. One tablespoon of mustard,, 1 tablespoon of butter, 1 teaspoon of black pepper, yolks of 3 eggs, 3 tablespoons of white sugar, beaten well together. One teaspoon of vinegar. Take 1 cup of gravy from fowl or beef
Cook this with the app: pantry check, scaling, and the assistant.