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Mustard Sauce
From Mary Jane's cook book, 1916
Serves 4
Presented as published in 1916. 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
104Calories
0 gProtein
3 gCarbs
10 gFat
Full nutrition (34 nutrients)
Calories104 kcal
Protein0 g
Carbohydrates3.1 g
Fiber0 g
Sugars3.1 g
Total Fat10 g
Saturated Fat0.8 g
Monounsaturated Fat7.7 g
Polyunsaturated Fat1.3 g
Omega-30 g
Cholesterol0 mg
Sodium0.2 mg
Potassium0.2 mg
Calcium0.5 mg
Iron0 mg
Magnesium0.1 mg
Phosphorus0.3 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E3.5 mg
Vitamin K0.7 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0 mcg
Choline0 mg
Caffeine0 mg
Water7.1 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Mary Jane's cook book (1916) by Mary Jane, Sophie D. Coe, page 99. The excerpt below is the record exactly as published.
MUSTARD SAUCE. Sugar, 1 tablespoon. Salad oil, 3 tablespoons. Vinegar, 2 tablespoons. Mixed mustard, 1 teaspoon. Pepper and salt
Cook this with the app: pantry check, scaling, and the assistant.