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Mustard Sauce

Name: Mustard Sauce
Yield: 1 servings
Ingredients: Two egos; 1 teaspoon each of butter; 1 teaspoon each of salt; 1 teaspoon each of pepper; 1 teaspoon each of sugar; 1 teaspoon each of mustard; | cup vinegar; $ cup boiling water

From Royal Victoria cook book, 1900

Serves 1

H.K. MAUDE McNap

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

321Calories

16 gProtein

35 gCarbs

14 gFat

Full nutrition (34 nutrients)

Calories321 kcal

Protein16 g

Carbohydrates35 g

Fiber2.8 g

Sugars4.9 g

Total Fat14 g

Saturated Fat3.3 g

Monounsaturated Fat4 g

Polyunsaturated Fat2.3 g

Omega-30.1 g

Cholesterol382 mg

Sodium2941 mg

Potassium229 mg

Calcium193 mg

Iron14 mg

Magnesium31 mg

Phosphorus238 mg

Zinc1.5 mg

Copper0.1 mg

Manganese0.5 mg

Vitamin D2 mcg

Vitamin C0 mg

Vitamin A161 mcg

Vitamin E1.1 mg

Vitamin K4.2 mcg

Vitamin B60.2 mg

Vitamin B120.9 mcg

Thiamin (B1)0.3 mg

Riboflavin (B2)0.7 mg

Niacin (B3)3.1 mg

Folate96 mcg

Choline299 mg

Caffeine0 mg

Water339 g

As published

This recipe was extracted from Royal Victoria cook book (1900) by Ont.). Woman's Auxiliary Royal Victoria Hospital (Barrie, page 62. The excerpt below is the record exactly as published.

MUSTARD SAUCE.—Two egos, well beaten, 1 tea- spoon each of butter, salt, pepper, sugar and mustard, | cup vinegar, $ cup boiling water

Cook this with the app: pantry check, scaling, and the assistant.