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French Mustard
From The Toronto Cook Book, 1915
Serves 1
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
Nutrition per serving
154Calories
4 gProtein
29 gCarbs
5 gFat
Full nutrition (34 nutrients)
Calories154 kcal
Protein4.2 g
Carbohydrates29 g
Fiber8.1 g
Sugars16 g
Total Fat5.2 g
Saturated Fat0.9 g
Monounsaturated Fat1.3 g
Polyunsaturated Fat2.3 g
Omega-30.1 g
Cholesterol0 mg
Sodium284 mg
Potassium563 mg
Calcium58 mg
Iron2.4 mg
Magnesium52 mg
Phosphorus106 mg
Zinc0.8 mg
Copper0.1 mg
Manganese0.6 mg
Vitamin D0 mcg
Vitamin C20 mg
Vitamin A521 mcg
Vitamin E7.5 mg
Vitamin K21 mcg
Vitamin B60.6 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.3 mg
Niacin (B3)2.3 mg
Folate31 mcg
Choline14 mg
Caffeine0 mg
Water60 g
As published
This recipe was extracted from The Toronto Cook Book (1915) by Powell, E. J. Mrs.,d.b. 1853, page 176. The excerpt below is the record exactly as published.
French Mustard Grate an onion and cover with vinegar, let stand one hour, then pour off vinegar; add a little cayenne pepper and salt, a spoonful of sugar, and enough mustard to thicken
Cook this with the app: pantry check, scaling, and the assistant.