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French Mustard
From The white ribbon cook book, 1894
Serves 15
Presented as published in 1894. 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
240Calories
12 gProtein
14 gCarbs
17 gFat
Full nutrition (33 nutrients)
Calories240 kcal
Protein12 g
Carbohydrates14 g
Fiber5.9 g
Sugars3.2 g
Total Fat17 g
Saturated Fat0.9 g
Monounsaturated Fat11 g
Polyunsaturated Fat4.7 g
Cholesterol0 mg
Sodium9.3 mg
Potassium378 mg
Calcium135 mg
Iron4.7 mg
Magnesium176 mg
Phosphorus391 mg
Zinc2.9 mg
Copper0.3 mg
Manganese1.2 mg
Vitamin D0 mcg
Vitamin C9.2 mg
Vitamin A21 mcg
Vitamin E2.4 mg
Vitamin K57 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.1 mg
Niacin (B3)2.3 mg
Folate83 mcg
Choline58 mg
Caffeine0 mg
Water8.4 g
Estimated from matched ingredients across 15 servings.
As published
This recipe was extracted from The white ribbon cook book (1894) by Kathryn Armstrong, page 65. The excerpt below is the record exactly as published.
French Mustard — One quart of brown mus- tard seed, 1 handful each of parsley, chervil, tar- ragon and burnet, 1 teaspoonful of celery seed, cloves, mace, garlic, salt to taste, enough vinegar to cover
Cook this with the app: pantry check, scaling, and the assistant.