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Mustard
From Mary Jane's cook book, 1916
Serves 8
Presented as published in 1916. 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
15Calories
1 gProtein
1 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories15 kcal
Protein0.6 g
Carbohydrates1.4 g
Fiber0.3 g
Sugars0.4 g
Total Fat0.8 g
Saturated Fat0.1 g
Monounsaturated Fat0.9 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol0 mg
Sodium7.4 mg
Potassium18 mg
Calcium8.1 mg
Iron0.4 mg
Magnesium8.7 mg
Phosphorus19 mg
Zinc0.1 mg
Copper0 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C0.2 mg
Vitamin A0 mcg
Vitamin E0.1 mg
Vitamin K0.1 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.2 mg
Folate4.6 mcg
Choline2.9 mg
Caffeine0 mg
Water2.7 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from Mary Jane's cook book (1916) by Mary Jane, Sophie D. Coe, page 100. The excerpt below is the record exactly as published.
MUSTARD. Dry mustard, 2 tablespoons. Boiling water. Sugar, y2 teaspoon. Olive oil, 1 teaspoon. Mix sugar and mustard and pour over it enough bubbling boil- ing water to make a smooth paste. When smooth add the olive oil and stir well. FRENCH MUSTARD. Mustard, 2 tablespoons. Vinegar, 2-3 cup. Flour, 1 tablespoon. Water. Sugar, 1 tablespoon. Mix mustard and flour. Measure vinegar and fill up cup with water. Cook together like a custard, then add sugar and cool. B. R. S., South Weymouth. TOMATO SAUCE. Tomatoes, 1/2 can. Butter, 3 tablespoons. Onion, 1 slice. Flour, 3 tablespoons. Pepper, y8 teaspoon. Salt, 14 teaspoon. Cook onion with tomato for 15 minutes and rub through strainer. Melt butter, stir in flour, salt and pepper. Cook for 2 minutes and add tomato. Cook for 1 minute and serve. CAPER SAUCE. Butter, 2 tablespoons. Stock, 1 cup. Flour, 1 tablespoon. Salt and pepper. Capers, 2 tablespoons. Melt butter and brown slightly. Add flour and cook for 3 minutes, stirring constantly. Add the stock and seasoning, and when it is boiling add capers. Serve piping hot. HOLLANDAISE SAUCE. Egg yolks, 2. Salt, 1 saltspoon. Butter, y2 cup. Cayenne pepper, a few grains. Lemon, y2- Boiling water, y2 cup. Beat the yolks till very light, add butter thoroughly creamed, lemon juice, seasoning and boiling water. Heat whole mixture over hot water till it is thick and creamy. MEAT, POULTRY AND ENTREES. 219 HORSERADISH SAUCE. Bread crumbs, 4 tablespoons. Vinegar, 2 tablespoons. Horseradish, 4 tablespoons. Paprika, y2 teaspoon. Powdered sugar, 1 teaspoon.
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