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French Mustard
From The complete cook book, 1900
Serves 4
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
17Calories
0 gProtein
1 gCarbs
0 gFat
Full nutrition (34 nutrients)
Calories17 kcal
Protein0.4 g
Carbohydrates0.8 g
Fiber0.3 g
Sugars0.1 g
Total Fat0.2 g
Saturated Fat0 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol0 mg
Sodium79 mg
Potassium12 mg
Calcium8 mg
Iron0.1 mg
Magnesium4 mg
Phosphorus10 mg
Zinc0.1 mg
Copper0 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C0.2 mg
Vitamin A0.3 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
Folate0.5 mcg
Choline0 mg
Caffeine0 mg
Water63 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The complete cook book (1900) by Rees, Jennie Day Mrs., page 83. The excerpt below is the record exactly as published.
FRENCH MUSTARD. Put on a plate an ounce of the best mustard, add to it salt, a clove of garlic or a few tarragon leaves. Mince the garlic, stir it in, and pour on vinegar
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