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How to Make French Mustard
From The national course in home economics, 1917
Serves 10
Presented as published in 1917. 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
16Calories
1 gProtein
2 gCarbs
0 gFat
Full nutrition (34 nutrients)
Calories16 kcal
Protein0.6 g
Carbohydrates1.6 g
Fiber0.5 g
Sugars0.6 g
Total Fat0.4 g
Saturated Fat0 g
Monounsaturated Fat0.3 g
Polyunsaturated Fat0.1 g
Omega-30.1 g
Cholesterol0 mg
Sodium126 mg
Potassium19 mg
Calcium9.4 mg
Iron0.2 mg
Magnesium6.1 mg
Phosphorus14 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
Folate2 mcg
Choline0 mg
Caffeine0 mg
Water56 g
Estimated from matched ingredients across 10 servings.
As published
This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 279. The excerpt below is the record exactly as published.
HOW TO MAKE FRENCH MUSTARD. Take one-quarter of a pound of best yellow mustard, pour over It one- half pint each of water and vinegar. Add a pinch of salt and a piece of calamus root the size of a pea. Put it on the fire and while it boils add a tablespoonful of flour; let it boil twenty minutes, stirring it constantly, just before taking it off stir in a teaspoonful of sugar
Cook this with the app: pantry check, scaling, and the assistant.