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Fixe French Mustard
From Temperance cook book, 1887
Serves 1
This is the recipe for the real French mustard.
Presented as published in 1887. 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
119Calories
6 gProtein
18 gCarbs
4 gFat
Full nutrition (34 nutrients)
Calories119 kcal
Protein5.7 g
Carbohydrates18 g
Fiber4.9 g
Sugars7.4 g
Total Fat3.9 g
Saturated Fat0.3 g
Monounsaturated Fat2.9 g
Polyunsaturated Fat1 g
Omega-30.5 g
Cholesterol0 mg
Sodium1248 mg
Potassium184 mg
Calcium76 mg
Iron2.3 mg
Magnesium57 mg
Phosphorus131 mg
Zinc0.8 mg
Copper0.1 mg
Manganese0.5 mg
Vitamin D0 mcg
Vitamin C0.5 mg
Vitamin A4.5 mcg
Vitamin E0.4 mg
Vitamin K1.7 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.2 mg
Folate21 mcg
Choline0.2 mg
Caffeine0 mg
Water122 g
As published
This recipe was extracted from Temperance cook book (1887) by Mary G. Smith, page 33. The excerpt below is the record exactly as published.
FIXE FRENCH MUSTARD. Take a quarter of a pound of the best, yellow mustard, pour over it enough vinegar and water, equal parts of each, to make a very thin paste ; add a pinch of salt, and a bit of calamus root, not larger than a small pea. Set it on the stove, and while it boils, stir in a tablespoonful of flour. Let it boil for twenty minutes, stilling constantly. Just before it is done stir in a small teaspoonful of honey
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