Mixed Mustard
From Natchez recipes, 1900
This will taste bitter when first mixed. Cover tightly and keep for at least three days.
Presented as published in 1900. 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 Natchez recipes (1900), page 24. The excerpt below is the record exactly as published.
MIXED MUSTARD One cup Colman's mustard, one and one half teaspoon salt, one cup vinegar, eight teaspoons sugar
Cook this with the app: pantry check, scaling, and the assistant.