Made Mustard

Name: Made Mustard
Ingredients: three tablespoonfuls of mustard; one saltspoonful of salt; a tablespoonful of olive oil; one teaspoonful of sugar; the yolk of an egg beaten well; pour in vinegar to taste

From The Common sense recipe book, 1898

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

103Calories

5 gProtein

7 gCarbs

7 gFat

Full nutrition (29 nutrients)

Calories103 kcal

Protein4.8 g

Carbohydrates6.9 g

Fiber2.1 g

Sugars4.9 g

Total Fat6.6 g

Saturated Fat2.2 g

Monounsaturated Fat11 g

Polyunsaturated Fat1.7 g

Omega-30.3 g

Sodium537 mg

Potassium73 mg

Calcium31 mg

Iron0.8 mg

Magnesium23 mg

Phosphorus53 mg

Zinc0.3 mg

Copper0 mg

Manganese0.2 mg

Vitamin C0.2 mg

Vitamin A2 mcg

Vitamin E1.1 mg

Vitamin K0.7 mcg

Vitamin B60 mg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.1 mg

Niacin (B3)0.3 mg

Folate3.4 mcg

Water50 g

As published

This recipe was extracted from The Common sense recipe book (1898) by Sarah Allen, page 31. The excerpt below is the record exactly as published.

MADE MUSTARD. Pour a very little boiling water over three tablespoonfuls of mustard; add one saltspoonful of salt, a tablespoonful of olive oil, stirred slowly in, and one teaspoonful of sugar; add the yolk of an egg beaten well, and’ pour in vinegar to taste

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