The 1901 Cookbook Archive
No. 416 — Mustard Sauce for Sausages
English historical translation of Molokhovets recipe No. 416 from the 1901 Russian cookbook, retaining original methods and measures.
Fry one spoonful of flour in ½ spoonful of butter, thin with three glasses of stock, cook and strain.
Add one spoonful of prepared Sarepta mustard, a small wineglass of Madeira or a little vinegar, one or two spoonfuls of sugar and salt. Bring to the boil.
To provide
1 spoonful of flour and ½ spoonful of butter 1 small spoonful of Sarepta mustard as listed | 2 spoonfuls of sugar and salt 1 small wineglass of Madeira or vinegar |
Historical editorial note: The preparation calls for a spoonful of mustard; the ingredient box specifies a small spoonful.
Original source: Read Russian recipe No. 416. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.