Mustard-like Paste
From The "Queen" cookery books: Pickles and Preserves, 1902
This paste is a great addition to mushrooms.
Presented as published in 1902. 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
815Calories
28 gProtein
29 gCarbs
65 gFat
Full nutrition (34 nutrients)
Calories815 kcal
Protein28 g
Carbohydrates29 g
Fiber14 g
Sugars0.4 g
Total Fat65 g
Saturated Fat7 g
Monounsaturated Fat49 g
Polyunsaturated Fat16 g
Omega-30.1 g
Cholesterol0 mg
Sodium1 mg
Potassium979 mg
Calcium335 mg
Iron5 mg
Magnesium334 mg
Phosphorus647 mg
Zinc3.7 mg
Copper1.2 mg
Manganese3 mg
Vitamin D0 mcg
Vitamin C6.5 mg
Vitamin A0.5 mcg
Vitamin E0 mg
Vitamin K3.3 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0 mg
Niacin (B3)4.9 mg
Folate3.4 mcg
Choline1 mg
Caffeine0 mg
Water38 g
As published
This recipe was extracted from The "Queen" cookery books: Pickles and Preserves (1902) by S. Beaty-Pownall, page 11. The excerpt below is the record exactly as published.
mustard-like paste, which is, abroad, considered an immense addition to mushrooms in any shape : Blanch and pound almonds in a mortar with a little water, olive oil, lemon- juice, a suspicion of garlic, and a few black peppercorns
Cook this with the app: pantry check, scaling, and the assistant.