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Indian Mustard

Name: Indian Mustard
Yield: 1 servings
Ingredients: a mixture of mustard; and flour in equal quantities; a little salt; four shallots, shred finely; a wine-glass of vinegar; a wine-glass of niushi-oom ketchup; half a glass of ancho^y sauce

From Cassell's dictionary of cookery, 1892

Serves 1

Indian mustard will keep for some time and is excellent as a breakfast relish. Time: ten minutes to boil.

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

702Calories

33 gProtein

123 gCarbs

11 gFat

Full nutrition (34 nutrients)

Calories702 kcal

Protein33 g

Carbohydrates123 g

Fiber11 g

Sugars15 g

Total Fat11 g

Saturated Fat0.7 g

Monounsaturated Fat6.7 g

Polyunsaturated Fat2.4 g

Omega-31.2 g

Cholesterol0 mg

Sodium25038 mg

Potassium1083 mg

Calcium266 mg

Iron13 mg

Magnesium434 mg

Phosphorus435 mg

Zinc3 mg

Copper0.5 mg

Manganese2.5 mg

Vitamin D0 mcg

Vitamin C2.8 mg

Vitamin A23 mcg

Vitamin E1.3 mg

Vitamin K4.7 mcg

Vitamin B60.9 mg

Vitamin B120.7 mcg

Thiamin (B1)1.7 mg

Riboflavin (B2)0.9 mg

Niacin (B3)14 mg

Folate301 mcg

Choline24 mg

Caffeine0 mg

Water382 g

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 741. The excerpt below is the record exactly as published.

Indian Mustard. — To a mixture of mus- tard and flour in equal quantities, rubbed to a IND (327) IKD smooth stiff paste with hoiling water, add a little salt, and reduce the thickness as follows: — Boil down four shallots, shred finely, with a wine-glass each of vinegar and niushi-oom ketchup, and half a glass of ancho^y sauce

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