vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Mustard Sauce
From The Pattern cook-book, 1890
Serves 1
Serve by pouring a portion of the sauce around the pudding.
Presented as published in 1890. 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
512Calories
21 gProtein
49 gCarbs
25 gFat
Full nutrition (34 nutrients)
Calories512 kcal
Protein21 g
Carbohydrates49 g
Fiber0 g
Sugars49 g
Total Fat25 g
Saturated Fat12 g
Monounsaturated Fat7.3 g
Polyunsaturated Fat2 g
Omega-30.1 g
Cholesterol426 mg
Sodium785 mg
Potassium776 mg
Calcium644 mg
Iron1 mg
Magnesium60 mg
Phosphorus625 mg
Zinc2.8 mg
Copper0 mg
Manganese0 mg
Vitamin D6.5 mcg
Vitamin C0 mg
Vitamin A285 mcg
Vitamin E1.1 mg
Vitamin K0.2 mcg
Vitamin B60.4 mg
Vitamin B123.3 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.9 mg
Niacin (B3)0.5 mg
Folate50 mcg
Choline366 mg
Caffeine0 mg
Water450 g
As published
This recipe was extracted from The Pattern cook-book (1890) by Butterick Publishing Company, page 181. The excerpt below is the record exactly as published.
USTARD SAUCE. One pint of milk. Two eggs (yolks). Two table-spoonfuls of sugar. One-quarter tea-spoonful of salt. One tea-spoonful of vanilla. One tea-spoonful of corn-starch
Cook this with the app: pantry check, scaling, and the assistant.