vegetarianpescatariangluten-freeegg-freefish-freeshellfish-free
Mustard Sauce
From A guide to modern cookery, 1909
Serves 4
If the sauce has to wait, it must be kept in a bain-marie, for it should not on any account boil.
Presented as published in 1909. 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
19Calories
1 gProtein
2 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories19 kcal
Protein0.6 g
Carbohydrates1.6 g
Fiber0.3 g
Sugars1.1 g
Total Fat1.1 g
Saturated Fat0.2 g
Monounsaturated Fat0.5 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol0 mg
Sodium128 mg
Potassium21 mg
Calcium3.9 mg
Iron0.1 mg
Magnesium4.8 mg
Phosphorus11 mg
Zinc0.1 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0.2 mcg
Vitamin E0.2 mg
Vitamin K0.1 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.2 mg
Folate1.7 mcg
Choline1.8 mg
Caffeine0 mg
Water6.6 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from A guide to modern cookery (1909) by A. Escoffier, page 29. 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.