Mild Mustard
From Modern cookery, in all its branches, 1884
Serves 8
Ensure the mustard is smooth and can drop easily from a spoon.
Presented as published in 1884. 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
As published
This recipe was extracted from Modern cookery, in all its branches (1884) by Eliza Acton, page 138. The excerpt below is the record exactly as published.
MILD MUSTARD. Mustard for instant use should be mixed with milk, to which a spoonful or two of very thin cream may be added. MUSTARD THE COMMON WAY. The great art of mixing mustard is to have it perfectly smooth, and of a proper consistency. The liquid with which it is moistened should be added to it in small quantities, and the mustard should be well rubbed, and beaten with a spoon. Mix half a teaspoonful of salt with two ounces of the flour of mustard, and stir to them by degrees sufficient boiling water to reduce it to the appearance of a thick batter : do not put it into the mustard-glass until it is cold. Some persons like a half-teaspoonful of sugar in the finest powder mixed with it. It ought to be sufficiently diluted always to drop easily from the spoon ; and to bring it to this state more than a quarter of a pint, and less than half a pint of liquid
Read the full page as publishedCollapse the page
Cook this with the app: pantry check, scaling, and the assistant.