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Mustard with Cream Seasoning
From A guide to modern cookery, 1909
Serves 4
Used particularly with beetroot salads, celeriac salads, and green salads where beetroot plays a major part.
Presented as published in 1909. 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
135Calories
1 gProtein
2 gCarbs
14 gFat
Full nutrition (31 nutrients)
Calories135 kcal
Protein1 g
Carbohydrates1.7 g
Fiber0.2 g
Sugars0.1 g
Total Fat14 g
Saturated Fat7.9 g
Monounsaturated Fat2.9 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol40 mg
Sodium53 mg
Potassium44 mg
Calcium26 mg
Iron0.1 mg
Magnesium4.2 mg
Phosphorus26 mg
Zinc0.1 mg
Copper0 mg
Manganese0 mg
Vitamin C0 mg
Vitamin A0.2 mcg
Vitamin E0 mg
Vitamin K1 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0.3 mcg
Water26 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from A guide to modern cookery (1909) by A. Escoffier, page 355. The excerpt below is the record exactly as published.
Mustard with cream seasoning is used particularly with beetroot salads, with salads of celeriac, and with green salads wherein beetroot plays a major part. It is made up of a small tablespoonful of mustard, mixed with one-third pint of fresh and somewhat thin cream, the juice of a fair-sized lemon, salt, and pepper
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