vegetarianpescatariangluten-freedairy-freenut-freesoy-freefish-freeshellfish-free
Made Mustard
From The new home cook book, 1896
Serves 1
Presented as published in 1896. 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 (34 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
Cholesterol0 mg
Sodium10237 mg
Potassium75 mg
Calcium37 mg
Iron0.9 mg
Magnesium24 mg
Phosphorus53 mg
Zinc0.3 mg
Copper0 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C0.2 mg
Vitamin A2 mcg
Vitamin E1.1 mg
Vitamin K0.7 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.3 mg
Folate3.4 mcg
Choline0 mg
Caffeine0 mg
Water50 g
As published
This recipe was extracted from The new home cook book (1896), page 56. The excerpt below is the record exactly as published.
made mustard, two of white sugar, half a teaspoon of salt, and a gill of vinegar; mix and pour over grated horse-radish. Excellent with beef. MADE MUSTAED. Pour a very little boiling water over three tablespoons of mustard ; add one saltspoon of salt, a tablespoon of olive oil, stirred slowly in, and one teaspoon of sugar; add the yolk of an egg
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