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French Mustard
From Royal Victoria cook book, 1900
Serves 6
Mrs. C. H. CLARK
Presented as published in 1900. 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
25Calories
0 gProtein
4 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories25 kcal
Protein0.3 g
Carbohydrates4.5 g
Fiber0.4 g
Sugars3.2 g
Total Fat0 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium2.4 mg
Potassium38 mg
Calcium9.7 mg
Iron0.1 mg
Magnesium3 mg
Phosphorus8.5 mg
Zinc0 mg
Copper0 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C1.8 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0.1 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate4.5 mcg
Choline1.5 mg
Caffeine0 mg
Water59 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Royal Victoria cook book (1900) by Ont.). Woman's Auxiliary Royal Victoria Hospital (Barrie, page 64. The excerpt below is the record exactly as published.
FRENCH MUSTARD.—One cup of onion, chopped fine, put into a bowl, and pour over 1 cup vinegar, and let _ stand over night. Take 1 tablespoon brown sugar and some ~ salt. ‘Take mustard enough to thicken
Cook this with the app: pantry check, scaling, and the assistant.