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Mustard Sauce
From The century cook book, 1894
Serves 4
This sauce goes with broiled smoked fish of any kind and boiled salt codfish.
Presented as published in 1894. 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
5Calories
0 gProtein
0 gCarbs
0 gFat
Full nutrition (29 nutrients)
Calories5 kcal
Protein0.3 g
Carbohydrates0.4 g
Fiber0.3 g
Sugars0.1 g
Total Fat0.3 g
Saturated Fat0 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.1 g
Omega-30 g
Sodium89 mg
Potassium12 mg
Calcium5.1 mg
Iron0.1 mg
Magnesium3.9 mg
Phosphorus8.8 mg
Zinc0.1 mg
Copper0 mg
Manganese0 mg
Vitamin C0 mg
Vitamin A0.3 mcg
Vitamin E0 mg
Vitamin K0.1 mcg
Vitamin B60 mg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0.6 mcg
Water6.8 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The century cook book (1894) by Jennie A. Hansey, page 45. The excerpt below is the record exactly as published.
Mustard Sauce. Make a drawn butter sauce, and add to it two tablespoonfuls of prepared mustard and a little cayenne pepper
Cook this with the app: pantry check, scaling, and the assistant.