Mustard Sauce

Name: Mustard Sauce
Ingredients: one cup vinegar; one cup sweet cream; two tablespoons mustard; one tablespoon salt; three eggs well beaten

From Choice recipes, 1900

Presented as published in 1900. 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

370Calories

6 gProtein

67 gCarbs

4 gFat

Full nutrition (34 nutrients)

Calories370 kcal

Protein6.1 g

Carbohydrates67 g

Fiber1.4 g

Sugars0.6 g

Total Fat4.3 g

Saturated Fat0.7 g

Monounsaturated Fat2 g

Polyunsaturated Fat1.6 g

Omega-30.1 g

Cholesterol0 mg

Sodium7425 mg

Potassium1730 mg

Calcium147 mg

Iron4.7 mg

Magnesium145 mg

Phosphorus277 mg

Zinc0.8 mg

Copper1.1 mg

Manganese2.3 mg

Vitamin D0 mcg

Vitamin C63 mg

Vitamin A3.6 mcg

Vitamin E0.1 mg

Vitamin K0.5 mcg

Vitamin B60.6 mg

Vitamin B120 mcg

Thiamin (B1)0.4 mg

Riboflavin (B2)0.3 mg

Niacin (B3)1.9 mg

Folate91 mcg

Choline0 mg

Caffeine0 mg

Water414 g

As published

This recipe was extracted from Choice recipes (1900), page 9. The excerpt below is the record exactly as published.

MUSTARD SAUCE— Miss Annie Laughlin One cup vinegar, one cup sweet cream, two tablespoons mus- tard, one tablespoon salt, three eggs well beaten

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