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Italian Mustard
From Mrs. Roundell's Practical cookery book, 1898
Serves 1
This will keep for months.
Presented as published in 1898. 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
236Calories
8 gProtein
40 gCarbs
8 gFat
Full nutrition (34 nutrients)
Calories236 kcal
Protein8.3 g
Carbohydrates40 g
Fiber18 g
Sugars8.7 g
Total Fat7.9 g
Saturated Fat1.5 g
Monounsaturated Fat3.4 g
Polyunsaturated Fat2.1 g
Omega-30.7 g
Cholesterol0 mg
Sodium11036 mg
Potassium697 mg
Calcium302 mg
Iron5.7 mg
Magnesium147 mg
Phosphorus197 mg
Zinc1.7 mg
Copper0.3 mg
Manganese19 mg
Vitamin D0 mcg
Vitamin C12 mg
Vitamin A6.9 mcg
Vitamin E3.1 mg
Vitamin K45 mcg
Vitamin B60.4 mg
Vitamin B120 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.2 mg
Niacin (B3)1.3 mg
Folate44 mcg
Choline20 mg
Caffeine0 mg
Water258 g
As published
This recipe was extracted from Mrs. Roundell's Practical cookery book (1898) by Roundell, Charles Mrs, page 382. The excerpt below is the record exactly as published.
ITALIAN MUSTARD 551 Italian Mustard. — (This will keep for months.) — Put into a small saucepan one tumbler of white wine, one small onion stuck with six cloves, and a little salt. Simmer over a very low fire for fifteen minutes, strain through a sieve, and stir in by degrees four ounces of mustard
Cook this with the app: pantry check, scaling, and the assistant.