Mustard Sauce for Fish
From Machias Cook Book, 1899
Presented as published in 1899. 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
202Calories
9 gProtein
20 gCarbs
9 gFat
Full nutrition (34 nutrients)
Calories202 kcal
Protein9.4 g
Carbohydrates20 g
Fiber1.5 g
Sugars12 g
Total Fat8.9 g
Saturated Fat4.6 g
Monounsaturated Fat2.5 g
Polyunsaturated Fat0.6 g
Omega-30.2 g
Cholesterol29 mg
Sodium452 mg
Potassium415 mg
Calcium322 mg
Iron0.6 mg
Magnesium45 mg
Phosphorus283 mg
Zinc1.2 mg
Copper0 mg
Manganese0.2 mg
Vitamin D2.3 mcg
Vitamin C0.1 mg
Vitamin A79 mcg
Vitamin E0.2 mg
Vitamin K0.5 mcg
Vitamin B60.2 mg
Vitamin B121.3 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.4 mg
Niacin (B3)0.4 mg
Folate2.3 mcg
Choline43 mg
Caffeine0 mg
Water271 g
As published
This recipe was extracted from Machias Cook Book (1899) by [name missing], page 20. The excerpt below is the record exactly as published.
little salt, pepper and a generous supply of butter, so on until the clams are all used, have a layer of potatoes on top, then roll butter and lard into the remainder of crust, three times, and co"er as for chicken pie. If the clams are dry add a few tablespoonfuls of cold water. Bake in a moderate oven 3 hours. Very nice. Mrs. W. H. Allen. BAKED CLAMS. Put 3 or 4 lbs. of clams in a bean pot, with a small piece of pork, no water, cover closely and bake 2 or 3 hours. The clams are very tender cooked in this way. Try. it. MUSTARD SAUCE FOR FISH. Put I cup of milk in a double boiler, mix 2 tablespoonfuls of mustard and i of corn starch with a little cold milk, add a Uttle salt and a pinch of cayenne if desired, and stir into the boiling milk, thin with vinegar to the right consistency, about 2 table- spoonful
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Cook this with the app: pantry check, scaling, and the assistant.