Mustard

Ingredients

• 3 tablespoons mustard
• 1 tablespoon sugar
• 1 beaten egg
• % cl a cup vinegar
• 2 tablespoons olive oil

Method

1. 1

   Mix mustard, sugar, beaten egg, and vinegar.

2. 2

   Heat on the stove, stirring until it begins to boil; remove immediately and add olive oil and salt to taste.

3. 3

   Store in a large necked bottle or jar in a cool place.

Nutrition per serving

As published

This recipe was extracted from San Rafael cook book, 1906 (1906) by Katherine Golden Bitting Collection on Gastronomy (Library of Congress), page 29. The excerpt below is the record exactly as published.

mustard, vinegar. Mode: Grate. th-e horse-radish, and mix It well with the sugar, salt, pepper, andl the mustard which has been mixed with vinegar; put in the cream, and warm in a double boiler ; do not allow to boil, or it will curdle. With cold meat, serve cold. This sauce will last several days. DRESSING FOR CHOPS — Mrs. R. E. Neil. 2 pickled cucumbers, 1 pickled onion, 1 tablespoon capers; chop all fine and add 1 tablespoon tomato catsup. Melt 1 tablespoon butter; add to it 2 teaspoons flour, 1 cup of stock and the chopped pickles. Simmer 5 minutes, and pour over the chops. This is nicest with hreaded chops. TOMATO SAUCE— MPS'. W. B. Bradford. 1 pt. canned tomatoes, 1 tablespoon butter, 1 tablespoon flour, g cloves, and a small slice of onion. Cook tomatoes, cloves and onion 10 minutes. Heat butter in a pan, add the flour, stir until brown; -add to the tomatoes, and boil 10 minutes longer; season with salt and pepper, and strain through a sieve. SPANISH SAUCE— Mrs. Thos. S. Bonneau. A small clove of garlic, a good sized onion, tablespoon and ^ of lard, 2 green peppers, fry hrown. 6 or 7 tomatoes, salt to taste, stew about 10 min. Canned tomatoes will answer. Pour sauce over Rock Cod, '66 MEATS Omelette, Chops, Steak, or fried Cliicken. (Sausages, add a little thyme). WINE SAUCE FOR VENISON— Mrs. W. F. Jones. Simmer together % glass currant Jelly, % glass water, 1 tablespoon butter, juice of % lemon, 1 teaspoon salt, dash of paprika, and 3 cloves. Strain and add % glass port wine, and a little of the game gravy. MUSTARD^Margaret Ware, Santa Rosa. 3 tablespoons mustard, 1 tablespoon sugar, 1 beaten egg and add gradually % cl a cup vinegar. When well mixed put on stove and stir till it begins to boil; remove immediately and add 2 tablespoons olive oil

Cook this with the app: pantry check, scaling, and the assistant.