Mustard
From The Carbon County cook book, 1926
Presented as published in 1926. 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
173Calories
8 gProtein
20 gCarbs
5 gFat
Full nutrition (34 nutrients)
Calories173 kcal
Protein7.8 g
Carbohydrates20 g
Fiber0.7 g
Sugars13 g
Total Fat5.5 g
Saturated Fat1.6 g
Monounsaturated Fat2.3 g
Polyunsaturated Fat1.1 g
Omega-30.1 g
Cholesterol186 mg
Sodium837 mg
Potassium107 mg
Calcium47 mg
Iron1.6 mg
Magnesium17 mg
Phosphorus128 mg
Zinc0.8 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D1 mcg
Vitamin C0.1 mg
Vitamin A81 mcg
Vitamin E0.6 mg
Vitamin K0.4 mcg
Vitamin B60.1 mg
Vitamin B120.4 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.3 mg
Niacin (B3)0.7 mg
Folate37 mcg
Choline147 mg
Caffeine0 mg
Water205 g
As published
This recipe was extracted from The Carbon County cook book (1926), page 32. The excerpt below is the record exactly as published.
Mustard. One-third cup vinegar, one-third cup water, 3 heap- ing teaspoons mustard, 3 heaping teaspoons flour, 3 teaspoons su- gar, 14 teaspoon salt, 1 egg, pinch of tumeric
Cook this with the app: pantry check, scaling, and the assistant.