Mustard Sauce
From À la mode cookery, 1902
Presented as published in 1902. 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
29Calories
1 gProtein
6 gCarbs
0 gFat
Full nutrition (19 nutrients)
Calories29 kcal
Protein0.9 g
Carbohydrates6.1 g
Total Fat0.1 g
Sodium0.2 mg
Potassium11 mg
Calcium1.5 mg
Iron0.4 mg
Magnesium2.1 mg
Phosphorus8.5 mg
Zinc0.1 mg
Copper0 mg
Manganese0.1 mg
Vitamin B60 mg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)0.5 mg
Folate13 mcg
Water0.8 g
As published
This recipe was extracted from À la mode cookery (1902) by Harriet Anne de Salis, page 51. The excerpt below is the record exactly as published.
Mustard Sauce Mix in a dessert-spoonful of mustard flour in a table-spoonful of flour, and make as a white sauce, adding a few drops of vinegar
Cook this with the app: pantry check, scaling, and the assistant.