French Mustard

Name: French Mustard
Ingredients: 4 tablespoonfuls dry mustard; 1 tablespoonful sugar; 1 teaspoonful vinegar; 1 teaspoonful cinnamon; 1/2 teaspoonful cloves; 1/2 teaspoonful black pepper; 1/2 teaspoonful flour; 2 tablespoonfuls olive oil

From A bill of fare for every day in the year ..., 1892

Presented as published in 1892. 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

255Calories

10 gProtein

28 gCarbs

14 gFat

Full nutrition (34 nutrients)

Calories255 kcal

Protein9.9 g

Carbohydrates28 g

Fiber5.2 g

Sugars17 g

Total Fat14 g

Saturated Fat5 g

Monounsaturated Fat27 g

Polyunsaturated Fat6.2 g

Omega-30.2 g

Cholesterol0 mg

Sodium54 mg

Potassium308 mg

Calcium110 mg

Iron3.7 mg

Magnesium142 mg

Phosphorus310 mg

Zinc2.3 mg

Copper0.3 mg

Manganese1.7 mg

Vitamin D0 mcg

Vitamin C2.6 mg

Vitamin A1.2 mcg

Vitamin E2 mg

Vitamin K5.5 mcg

Vitamin B60.2 mg

Vitamin B120 mcg

Thiamin (B1)0.3 mg

Riboflavin (B2)0.1 mg

Niacin (B3)1.9 mg

Folate62 mcg

Choline46 mg

Caffeine0 mg

Water7.1 g

As published

This recipe was extracted from A bill of fare for every day in the year ... (1892) by Beatrice Wilde Bryant, page 9. The excerpt below is the record exactly as published.

French Mustard. Thin Bread and Butter. Canned Peaches. Cake. Tea. French Mustard. — 4 tablespoonfuls dry mustard, i tablespoon- ful sugar, 1 teaspoonful vinegar, i tcaspoonful cinftamon, '2 tea- spoonful each of cloves, black pepper and flour. Mix smooth with vin^igar and let it come to a boil. When cold, add 2 tablespoonfuls olive oil

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