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Milder Mustard Plaster for Children
From The Ideal cook book, 1899
Serves 1
A roll of old linen handkerchiefs and cotton sheeting should be kept on hand for making plasters.
Presented as published in 1899. 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
704Calories
23 gProtein
66 gCarbs
43 gFat
Full nutrition (34 nutrients)
Calories704 kcal
Protein23 g
Carbohydrates66 g
Fiber31 g
Sugars2.6 g
Total Fat43 g
Saturated Fat3.8 g
Monounsaturated Fat8.9 g
Polyunsaturated Fat28 g
Omega-30.3 g
Cholesterol0 mg
Sodium1241 mg
Potassium921 mg
Calcium421 mg
Iron21 mg
Magnesium413 mg
Phosphorus705 mg
Zinc4.7 mg
Copper1.2 mg
Manganese2.7 mg
Vitamin D0 mcg
Vitamin C0.8 mg
Vitamin A2.6 mcg
Vitamin E0.5 mg
Vitamin K5 mcg
Vitamin B60.6 mg
Vitamin B120 mcg
Thiamin (B1)2 mg
Riboflavin (B2)0.5 mg
Niacin (B3)6.9 mg
Folate146 mcg
Choline80 mg
Caffeine0 mg
Water239 g
As published
This recipe was extracted from The Ideal cook book (1899) by Anne Clarke, page 172. The excerpt below is the record exactly as published.
one quarter mustard, completing the plaster with three-quarters flour or linseed meal. For an older child one half mustard to one-half flour may be used. Should a strong plaster be needed use pure mustard. In each case mix with boiling water
Cook this with the app: pantry check, scaling, and the assistant.