French Mustard
From The Toronto Cook Book, 1915
Serves 10
Presented as published in 1915. 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 Toronto Cook Book (1915) by Powell, E. J. Mrs.,d.b. 1853, page 173. The excerpt below is the record exactly as published.
French Mustard Pass together through a sieve quarter cup of flour, quarter cup of sugar, five level tablespoons mustard, half level table- spoon of tumeric powder and quarter teaspoon of salt. Mix to a smooth paste with cold vinegar. It will take about two- thirds of a cup. Then gradually stir in one cup of hot vinegar
Cook this with the app: pantry check, scaling, and the assistant.