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French Mustard
From The household (of the Detroit free press), 1886
Serves 1
Presented as published in 1886. 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
131Calories
3 gProtein
29 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories131 kcal
Protein3 g
Carbohydrates29 g
Fiber4.2 g
Sugars19 g
Total Fat1.4 g
Saturated Fat0.2 g
Monounsaturated Fat0.7 g
Polyunsaturated Fat0.4 g
Omega-30.1 g
Cholesterol0 mg
Sodium2615 mg
Potassium303 mg
Calcium55 mg
Iron0.9 mg
Magnesium30 mg
Phosphorus77 mg
Zinc0.5 mg
Copper0.1 mg
Manganese0.4 mg
Vitamin D0 mcg
Vitamin C13 mg
Vitamin A48 mcg
Vitamin E0.8 mg
Vitamin K2.8 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.5 mg
Folate33 mcg
Choline10 mg
Caffeine0 mg
Water155 g
As published
This recipe was extracted from The household (of the Detroit free press) (1886) by Goff, May Perrin,, page 376. The excerpt below is the record exactly as published.
FRENCH MUSTARD. Slice an onion in a bowl and cover it with good vinegar ; after two days pour off the vinegar, add to it a teaspoonful of cayenne pepper, a teaspoonful of salt, a tablespoonful of sugar and mustard enough to thicken
Cook this with the app: pantry check, scaling, and the assistant.