Mustard Sauce
From The Swedish, French, American cook book, 1918
Serves 4
Presented as published in 1918. 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
As published
This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 283. The excerpt below is the record exactly as published.
mustard sauce. Potatoes of any kind can be served with this dish. Mustard Sauce. Stir half cup butter to a cream; add one teaspoon of Colman’s mustard, pepper and salt to taste, and one tablespoon vinegar
Cook this with the app: pantry check, scaling, and the assistant.