Mustard

Ingredients

• one ounce of flour of Mustard
• one teaspoonful of salt
• eight teaspoonfuls of cold water
• a tablespoonful of grated horseradish
• four tablespoonfuls of water
• from a teaspoonful to a dessertspoonful of vinegar

Method

1. 1

   Mix one ounce of flour of mustard with one teaspoonful of salt.

2. 2

   Add eight teaspoonfuls of cold water gradually, stirring until smooth.

3. 3

   For roast beef, boil a tablespoonful of grated horseradish in the water used for mixing the mustard.

4. 4

   For imitation French mustard, boil a minced shallot in four tablespoonfuls of water until reduced by half, strain, and mix with mustard when cold, adding vinegar to taste.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from Mrs. Roundell's Practical cookery book (1898) by Roundell, Charles Mrs, page 243. The excerpt below is the record exactly as published.

MUSTARD. The leaves of Mustard are eaten as small salad, and the seeds are prepared as Mustard flour. Mustard so soon gets dry and tasteless that it should be mixed almost every day. If the mustard-pot is left open the Mustard spoils in a few hours. It is the best plan to mix a small quantity every day an hour before it is wanted. Mix one ounce of flour of Mustard with one teaspoonful of salt. When well blended together add eight teaspoonfuls of cold water, a little at a time, stirring and rubbing all well together till quite smooth. Use a small wooden spoon, and keep it for mixing Mustard. The more the Mustard is stirred and rubbed with the wooden spoon the better it will be. For roast beef a tablespoonful of grated horseradish may be boiled in the water which, when cold, is used for mixing the Mustard. The best kind of French Mustard is Maille’s. French Mustard is prepared with vinegar and a little gai-lic. An imi- tation of it can be made by boiling a minced shallot in four tablespoonfuls of water till they are reduced one half, strain, and when the water is cold mix the Mustard with it, adding from a teaspoonful to a dessertspoonful of vinegar

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