Mustard Sauce
From Allied cookery, 1916
Presented as published in 1916. 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 Allied cookery (1916) by Harrison, Grace Clergue Mrs., page 24. The excerpt below is the record exactly as published.
MUSTARD SAUCE ZTwo tablespoons of butter, i^ tablespoons of flour, I cup of scalded milk, % teaspoon of salt, yi teaspoon of mustard, J^ teaspoon of vinegar
Cook this with the app: pantry check, scaling, and the assistant.