vegetarianpescatariangluten-freeegg-freefish-freeshellfish-free
Mustard Sauce
From Soyer's standard cookery, 1912
Serves 1
Serve with small grilled fish, especially fresh herrings.
Presented as published in 1912. 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
1490Calories
37 gProtein
128 gCarbs
93 gFat
Full nutrition (34 nutrients)
Calories1490 kcal
Protein37 g
Carbohydrates128 g
Fiber11 g
Sugars99 g
Total Fat93 g
Saturated Fat17 g
Monounsaturated Fat41 g
Polyunsaturated Fat28 g
Omega-30.2 g
Cholesterol0 mg
Sodium7897 mg
Potassium1378 mg
Calcium137 mg
Iron5.5 mg
Magnesium267 mg
Phosphorus634 mg
Zinc4.6 mg
Copper0.7 mg
Manganese2.9 mg
Vitamin D0 mcg
Vitamin C0.1 mg
Vitamin A0.7 mcg
Vitamin E13 mg
Vitamin K6 mcg
Vitamin B61.1 mg
Vitamin B120 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.7 mg
Niacin (B3)19 mg
Folate128 mcg
Choline166 mg
Caffeine0 mg
Water310 g
As published
This recipe was extracted from Soyer's standard cookery (1912) by Nicolas Soyer, page 38. The excerpt below is the record exactly as published.
Mustard Sauce Take the necessary quantity of butter sauce and complete it, away from the fire, with one tablespoonful of mustard
Cook this with the app: pantry check, scaling, and the assistant.