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Mustard Sauce
From The household gas cookery book, 1900
Serves 4
If too thick, add more water and a teaspoonful of vinegar.
Presented as published in 1900. 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
11Calories
0 gProtein
2 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories11 kcal
Protein0.4 g
Carbohydrates1.7 g
Fiber0.1 g
Sugars0.1 g
Total Fat0.3 g
Saturated Fat0 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium0.1 mg
Potassium8.3 mg
Calcium2.4 mg
Iron0.2 mg
Magnesium3.3 mg
Phosphorus8.4 mg
Zinc0.1 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0.1 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.2 mg
Folate4.4 mcg
Choline0.9 mg
Caffeine0 mg
Water0.2 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The household gas cookery book (1900) by Helen Edden, page 120. The excerpt below is the record exactly as published.
Mustard Sauce for fried fish, herrings, and grilled mackerel. Mix in a basin a tablespoonful of flour with water, add a teaspoonful of mustard powder, a 220 THE HOUSEHOLD little tarragon vinegar, or four teaspoonfuls of French or German mustard, whichever may be preferred, and a little pepper and salt
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