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Mustard Sauce
From Banquets of the nations, 1911
Serves 4
If too thick, add a little warmed milk.
Presented as published in 1911. 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
396Calories
2 gProtein
2 gCarbs
49 gFat
Full nutrition (34 nutrients)
Calories396 kcal
Protein1.6 g
Carbohydrates2.5 g
Fiber0.2 g
Sugars0.1 g
Total Fat49 g
Saturated Fat26 g
Monounsaturated Fat11 g
Polyunsaturated Fat0.8 g
Omega-30.1 g
Cholesterol135 mg
Sodium60 mg
Potassium71 mg
Calcium46 mg
Iron0.1 mg
Magnesium6.1 mg
Phosphorus46 mg
Zinc0.2 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A184 mcg
Vitamin E0.6 mg
Vitamin K3.4 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate1.1 mcg
Choline5.1 mg
Caffeine0 mg
Water43 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Banquets of the nations (1911) by Robert H. Christie, page 156. The excerpt below is the record exactly as published.
mustard sauce. Mustard Sauce. Mix in a pan eight tablespoonfuls of melted butter with one tablespoonful of mustard and a pinch of pepper and salt. Bring to the boil one ounce of Indian cornflour mixed with a little milk ; strain this into the melted butter, bring to boiling point, and stir in a teacupful of thick cream. Finish with an ounce of fresh butter
Cook this with the app: pantry check, scaling, and the assistant.