Mustard Sauce
From Purity flour cookbook, 1917
This sauce is mostly served with fried or broiled pork chops and tongues.
Presented as published in 1917. 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
255Calories
13 gProtein
6 gCarbs
19 gFat
Full nutrition (34 nutrients)
Calories255 kcal
Protein13 g
Carbohydrates5.9 g
Fiber2 g
Sugars0.1 g
Total Fat19 g
Saturated Fat0 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol0 mg
Sodium1235 mg
Potassium422 mg
Calcium27 mg
Iron1.1 mg
Magnesium29 mg
Phosphorus151 mg
Zinc1.5 mg
Copper0.2 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C21 mg
Vitamin A0.2 mcg
Vitamin E0 mg
Vitamin K0.1 mcg
Vitamin B60.4 mg
Vitamin B120 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.2 mg
Niacin (B3)3 mg
Folate45 mcg
Choline0 mg
Caffeine0 mg
Water109 g
As published
This recipe was extracted from Purity flour cookbook (1917) by E. Warner, page 65. The excerpt below is the record exactly as published.
MUSTARD SAUCE Chop 3 or 4 shallot onions very fine, moisten with 3 tablespoons of vinegar and a little white wine. Let the whole boil down to a tablespoon of liquid. Then add 1 gill of brown sauce previously prepared, or if more convenient take some brown gravy and thicken it with a little Purity Flour blended with a small piece of butter: when boiling, add a teaspoon of French mustard, salt and pepper
Cook this with the app: pantry check, scaling, and the assistant.