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Mustard Plaster
From How we cook in Tennessee .., 1906
Serves 1
Prevents mustard from contacting the skin.
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
49Calories
2 gProtein
8 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories49 kcal
Protein2.2 g
Carbohydrates7.8 g
Fiber1.4 g
Sugars0.5 g
Total Fat1.2 g
Saturated Fat0.1 g
Monounsaturated Fat0.8 g
Polyunsaturated Fat0.3 g
Omega-30.1 g
Cholesterol0 mg
Sodium359 mg
Potassium59 mg
Calcium23 mg
Iron1 mg
Magnesium18 mg
Phosphorus44 mg
Zinc0.3 mg
Copper0 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C0.1 mg
Vitamin A1.3 mcg
Vitamin E0.1 mg
Vitamin K0.5 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.7 mg
Folate15 mcg
Choline0 mg
Caffeine0 mg
Water53 g
As published
This recipe was extracted from How we cook in Tennessee .. (1906) by Jackson (Tenn.). First Baptist Church. The Silver Thimble Society., page 169. The excerpt below is the record exactly as published.
Mustard Plaster. — Two tablespoons mustard, and one table- spoon flour, rubbed to a paste with a little warm water
Cook this with the app: pantry check, scaling, and the assistant.