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German Mustard

Name: German Mustard
Yield: 1 servings
Ingredients: To two tablespoonfuls of mustard; one tablespoonful of salt; one tablespoonful of caster sugar; a quarter of a saltspoonful of cayenne pepper; the juice of a small onion (pressed through a lemon squeezer); one tablespoonful of melted butter; Mix the whole with vinegar

From Recipes for the million, 1891

Serves 1

Presented as published in 1891. 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

185Calories

2 gProtein

18 gCarbs

13 gFat

Full nutrition (34 nutrients)

Calories185 kcal

Protein2.2 g

Carbohydrates18 g

Fiber3.1 g

Sugars14 g

Total Fat13 g

Saturated Fat7.1 g

Monounsaturated Fat4.2 g

Polyunsaturated Fat1.2 g

Omega-30.2 g

Cholesterol29 mg

Sodium7361 mg

Potassium179 mg

Calcium37 mg

Iron1.1 mg

Magnesium26 mg

Phosphorus57 mg

Zinc0.4 mg

Copper0.1 mg

Manganese0.3 mg

Vitamin D0 mcg

Vitamin C4.9 mg

Vitamin A223 mcg

Vitamin E2.3 mg

Vitamin K6.4 mcg

Vitamin B60.2 mg

Vitamin B120 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.1 mg

Niacin (B3)0.7 mg

Folate9.3 mcg

Choline5.7 mg

Caffeine0 mg

Water30 g

As published

This recipe was extracted from Recipes for the million (1891), page 147. The excerpt below is the record exactly as published.

To two tablespoonfuls of mustard add one tablespoonful of salt, one tablespoonful of caster sugar, a quarter of a saltspoonful of cayenne pepper, the juice of a small onion (pressed through a lemon squeezer), and one tablespoonful of melted butter. Mix the whole with vinegar

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