Mustard, French

Ingredients

• Slice an onion into a bowl
• cover with good vinegar
• 1 teaspoon salt
• 1 teaspoon of sugar
• 1 egg
• mustard enough to thicken

Method

1. 1

   After two days, drain off the vinegar.

2. 2

   Add salt, sugar, egg, and mustard.

3. 3

   Set it on the stove and stir until it comes to a boil, when cool, ready for use.

Nutrition per serving

Estimated from matched ingredients across 8 servings.

As published

This recipe was extracted from Magnet users cook book (1920) by Petrie Manufacturing Co, page 73. The excerpt below is the record exactly as published.

MUSTARD, FRENCH. Slice an onion into a bowl, cover with good vinegar, after two days drain off the vinegar. Add 1 teaspoon salt, 1 tea-- spoon of sugar, 1 egg and mustard enough to thicken. Set it on the steve and stir until it comes to a boil, when cool, ready for use—Mrs, John Wan- namaker, Eldorado, Ontario, a3 MUSTARD PICKLES. One gallon of vinegar, 1 cup of flour, 4 fable” spoons of mustard, % tablespoon of tumeric powder. Put in a dish and dissolve in a little vinegar. Then add the mixture to the large quantity, put on stove and boil until it thickens, stirring constantly to prevent scorching.— | Mrs. Jas. Sprowl, Acton West, Ontario. ONIONS, WHITE. Small onions, salt, white wine vinegar, sugar, alum. Peel small onions and put into pint bottles, add one teaspoonful salt, two teaspoons of sugar

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