French Mustard
From The "Queen" cookery books: Pickles and Preserves, 1902
A very good keeping mustard can also be made by sifting together 2 oz. mustard flour and a good saltspoonful of salt, then working it gradually to a paste with half a gill of horseradish vinegar and a tablespoonful of chilli vinegar.
Presented as published in 1902. 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
720Calories
15 gProtein
120 gCarbs
4 gFat
Full nutrition (34 nutrients)
Calories720 kcal
Protein15 g
Carbohydrates120 g
Fiber9.3 g
Sugars6.8 g
Total Fat4.4 g
Saturated Fat0.9 g
Monounsaturated Fat0.3 g
Polyunsaturated Fat0.7 g
Omega-30.1 g
Cholesterol0 mg
Sodium64 mg
Potassium577 mg
Calcium182 mg
Iron9 mg
Magnesium97 mg
Phosphorus187 mg
Zinc1.5 mg
Copper0.3 mg
Manganese13 mg
Vitamin D0 mcg
Vitamin C11 mg
Vitamin A1.6 mcg
Vitamin E1.8 mg
Vitamin K29 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)1.2 mg
Riboflavin (B2)0.6 mg
Niacin (B3)8.1 mg
Folate215 mcg
Choline17 mg
Caffeine0 mg
Water351 g
As published
This recipe was extracted from The "Queen" cookery books: Pickles and Preserves (1902) by S. Beaty-Pownall, page 62. The excerpt below is the record exactly as published.
French Mustard — A very good version of this is obtained by rubbing down the mustard flour with vinegar, a few drops of oil, and a very little salt. This variety is particularly good if any of the flavoured vinegars given below are used, horseradish or anchovy vinegar being especially excellent. A delicious mustard can also be made by bringing half a pint of white wine, a small onion, stuck with four or five cloves, and a little salt, to the boil, then simmering it for fifteen minutes, after which you 126 PICKLES AND PRESERVES. strain it and mix it by degrees to a smooth paste with 4oz. of mustard flour.
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