Mixed Mustard for Cold Meats
From The home science cook book, 1902
Presented as published in 1902. 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 The home science cook book (1902) by Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", page 31. The excerpt below is the record exactly as published.
Mixed Mustard for Cold Meats. Cream one ounce of butter and one tablespoon of Sauees. 71 sugar. Add two tablespoons of mustard mixed with one tablespoon of salt. Beat one egg very light and beat it into the creamed mixture. Heat half a cup of vinegar
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