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French Mustard
From The new practical housekeeping, 1890
Serves 6
Presented as published in 1890. 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
26Calories
0 gProtein
5 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories26 kcal
Protein0.3 g
Carbohydrates4.7 g
Fiber0.5 g
Sugars3.2 g
Total Fat0.1 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium391 mg
Potassium45 mg
Calcium9 mg
Iron0.1 mg
Magnesium3.5 mg
Phosphorus9.9 mg
Zinc0.1 mg
Copper0 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C2.1 mg
Vitamin A7.9 mcg
Vitamin E0.1 mg
Vitamin K0.4 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate5.2 mcg
Choline1.7 mg
Caffeine0 mg
Water60 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The new practical housekeeping (1890) by Estelle Woods Wilcox, page 100. 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 tea- spoon each cayenne pepper ana salt, a tablespoon sugar, and mus- tard enough to thick
Cook this with the app: pantry check, scaling, and the assistant.