vegetarianpescatariangluten-freedairy-freenut-freesoy-freefish-freeshellfish-free
Mustard
From San Rafael cook book, 1906, 1906
Serves 1
Can substitute butter for olive oil.
Presented as published in 1906. 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
100Calories
2 gProtein
15 gCarbs
2 gFat
Full nutrition (34 nutrients)
Calories100 kcal
Protein2.1 g
Carbohydrates15 g
Fiber2.1 g
Sugars13 g
Total Fat1.7 g
Saturated Fat4.3 g
Monounsaturated Fat20 g
Polyunsaturated Fat2.9 g
Omega-30.4 g
Cholesterol0 mg
Sodium539 mg
Potassium76 mg
Calcium38 mg
Iron0.8 mg
Magnesium25 mg
Phosphorus57 mg
Zinc0.3 mg
Copper0 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C0.2 mg
Vitamin A2 mcg
Vitamin E0.2 mg
Vitamin K0.7 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)0.3 mg
Folate3.4 mcg
Choline0 mg
Caffeine0 mg
Water154 g
As published
This recipe was extracted from San Rafael cook book, 1906 (1906) by Katherine Golden Bitting Collection on Gastronomy (Library of Congress), page 30. The excerpt below is the record exactly as published.
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 and salt to taste
Cook this with the app: pantry check, scaling, and the assistant.