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French Mustard

Name: French Mustard
Yield: 10 servings
Ingredients: 1/4 Pound Mustard; 1 Pint of Vinegar and Water, equal proportions; Pinch of Salt; Calamus Root, size of pea; Rice Flour; Teaspoon of Honey

From The bride's cook book, 1915

Serves 10

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

12Calories

1 gProtein

2 gCarbs

0 gFat

Full nutrition (34 nutrients)

Calories12 kcal

Protein0.5 g

Carbohydrates1.8 g

Fiber0.5 g

Sugars0.7 g

Total Fat0.4 g

Saturated Fat0 g

Monounsaturated Fat0.3 g

Polyunsaturated Fat0.1 g

Omega-30.1 g

Cholesterol0 mg

Sodium126 mg

Potassium18 mg

Calcium12 mg

Iron0.2 mg

Magnesium6.5 mg

Phosphorus13 mg

Zinc0.1 mg

Copper0 mg

Manganese0.1 mg

Vitamin D0 mcg

Vitamin C0 mg

Vitamin A0.5 mcg

Vitamin E0 mg

Vitamin K0.2 mcg

Vitamin B60 mg

Vitamin B120 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0 mg

Niacin (B3)0.1 mg

Folate0.9 mcg

Choline0 mg

Caffeine0 mg

Water57 g

Estimated from matched ingredients across 10 servings.

As published

This recipe was extracted from The bride's cook book (1915) by Edgar William Briggs, page 82. The excerpt below is the record exactly as published.

FRENCH MUSTARD 14 Pound Mustard 1 Pint of Vinegar and Water, equal pro- portions Rice Flour, Salt, Calamus Root, Honey Pour water and vinegar over mustard, add pinch of salt, calamus root size of pea. Put it on the fire and when it boils add tablespoon of flour; let boil twenty minutes, stirring constantly; just before taking it off, stir in teaspoon of honey

Cook this with the app: pantry check, scaling, and the assistant.