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Mustard Sauce
From Practical household cookery, 1891
Serves 1
Presented as published in 1891. 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
208Calories
5 gProtein
43 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories208 kcal
Protein5.3 g
Carbohydrates43 g
Fiber1.3 g
Sugars0.1 g
Total Fat1 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.2 g
Cholesterol0 mg
Sodium270 mg
Potassium75 mg
Calcium83 mg
Iron9.7 mg
Magnesium16 mg
Phosphorus52 mg
Zinc0.3 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)0.3 mg
Niacin (B3)4.1 mg
Folate82 mcg
Choline3.1 mg
Caffeine0 mg
Water127 g
As published
This recipe was extracted from Practical household cookery (1891) by E. Duret, page 47. The excerpt below is the record exactly as published.
MUSTARD SAUCE. Pour four tablespoonfuls of mustard flour into a basin « with a little salt, dilute it with a gill of boiling water, stir the while to prevent clotting, add two tablespoonfuls of vinegar
Cook this with the app: pantry check, scaling, and the assistant.