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Mustard Sauce
From Miss Corson's practical American cookery and household management, 1885
Serves 4
Good with corned beef.
Presented as published in 1885. 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
69Calories
4 gProtein
7 gCarbs
2 gFat
Full nutrition (33 nutrients)
Calories69 kcal
Protein4.1 g
Carbohydrates6.9 g
Fiber0.9 g
Sugars2.9 g
Total Fat2.3 g
Saturated Fat0.4 g
Monounsaturated Fat1.2 g
Polyunsaturated Fat0.5 g
Cholesterol3.5 mg
Sodium172 mg
Potassium206 mg
Calcium25 mg
Iron0.8 mg
Magnesium19 mg
Phosphorus63 mg
Zinc0.4 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C6 mg
Vitamin A19 mcg
Vitamin E0.2 mg
Vitamin K29 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)2.1 mg
Folate24 mcg
Choline15 mg
Caffeine0 mg
Water156 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Miss Corson's practical American cookery and household management (1885) by Juliet Corson, page 186. The excerpt below is the record exactly as published.
MUSTARD SAUCE. Mustard sauce made as follows is good with the beef : — After the beef has been boiling for two hours, take a pint of the broth from it to use for sauce. Peel and chop a bunch of chives, a shallot, or two or three small green REMOVES {RELEVes). 339 onions, and put them over the fire in a pint of broth to boil for half an hour ; then add a level tablespoonful of dry mustard, a gill of vinegar, and a high seasoning of salt and pepper
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