Mustard Sauce
From The spirit of cookery, 1895
Useful for broiled fresh herrings.
Presented as published in 1895. 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
573Calories
15 gProtein
49 gCarbs
36 gFat
Full nutrition (34 nutrients)
Calories573 kcal
Protein15 g
Carbohydrates49 g
Fiber5.3 g
Sugars37 g
Total Fat36 g
Saturated Fat6.3 g
Monounsaturated Fat16 g
Polyunsaturated Fat11 g
Omega-30.2 g
Cholesterol0 mg
Sodium3243 mg
Potassium555 mg
Calcium68 mg
Iron2.5 mg
Magnesium112 mg
Phosphorus265 mg
Zinc1.9 mg
Copper0.3 mg
Manganese1.2 mg
Vitamin D0 mcg
Vitamin C0.1 mg
Vitamin A1.3 mcg
Vitamin E4.9 mg
Vitamin K2.6 mcg
Vitamin B60.4 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.3 mg
Niacin (B3)7.1 mg
Folate50 mcg
Choline62 mg
Caffeine0 mg
Water138 g
As published
This recipe was extracted from The spirit of cookery (1895) by Johann Ludwig Wilhelm Thudichum, page 165. The excerpt below is the record exactly as published.
Mustard Sauce is butter sauce
Cook this with the app: pantry check, scaling, and the assistant.