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French Mustard
From The Times cook book, no. 2, 1905
Serves 8
Presented as published in 1905. 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
15Calories
0 gProtein
3 gCarbs
0 gFat
Full nutrition (34 nutrients)
Calories15 kcal
Protein0.3 g
Carbohydrates3.5 g
Fiber0.5 g
Sugars2.4 g
Total Fat0.1 g
Saturated Fat0 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol0 mg
Sodium327 mg
Potassium32 mg
Calcium6.5 mg
Iron0.1 mg
Magnesium3.4 mg
Phosphorus8.8 mg
Zinc0.1 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C1.4 mg
Vitamin A0.1 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
Folate3.8 mcg
Choline1.1 mg
Caffeine0 mg
Water19 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from The Times cook book, no. 2 (1905) by Los Angeles Times, page 158. The excerpt below is the record exactly as published.
RENCH . MUSTARD. Mrs. T. Carroll, Anaheim, Cal.— Slice an onion in a bowl, and cover with good vinegar; after two days pour off the vinegar, add to it one teaspoon cayenne pepper, one teaspoon salt, one tablespoon sugar and mustard enough to thicken
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