Dunphail Mustard
From The Ocklye cookery book, 1909
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
As published
This recipe was extracted from The Ocklye cookery book (1909) by Eleanor L. Jenkinson, page 22. The excerpt below is the record exactly as published.
DUNPHAIL MUSTARD Ingredients Two tablespoonfuls of mustard. One teaspoonful of Harvey sauce. One teaspoonful of common One teaspoonful of mushroom vinegar. ketchup. One teaspoonful of Tarragon A little pounded sugar and salt. vinegar. Mix all together and use at table instead of ordinary mustard. GREEN TOMATO PICKLE Ingredients Five pounds of green tomatoes. Half a teaspoonful of cayenne Salt. pepper. One quart of vinegar. A quarter of an ounce of cinna= Three=quarters of a pound of mon. sugar. A quarter of an ounce of pepper= Half a pound of sliced onions. corns. A quarter of an ounce of cloves. Slice the tomatoes, sprinkle them with salt, and let them stand one night; strain them, add them to the other ingredients, and simmer all gently till tender. Keep in an airtight jar. * VEGETABLE MARROW PICKLE Ingredients One large marrow. One ounce of turmeric. Salt. A few chillies. Two quarts of common vinegar. A little cayenne pepper. One pound of loaf sugar. A few eschalots. 60 SAUCES, ETC. 61 Peel and cut the marrow into pieces as large as a walnut; sprinkle it with salt, and let it stand for twelve hours; then drain it free from liquor. Take the other ingredients and boil them together for twenty minutes; then put in the marrow and boil it for two minutes. Bottle when cold. SALAD DRESSING Ingredients The yolk of one hard°boiled egg. One small teaspoonful of sugar. One teaspoonfnl of salad oil. One small teaspoonful of salt. Half a teaspoonful of mustard. To be well mixed with a wooden spoon. Then add : Three tablespoonfuls of cream. One teaspoonful of Tarragon One a
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