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Mustard Poultice
From The national course in home economics, 1917
Serves 1
Mustard plasters are available at drug stores.
Presented as published in 1917. 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
353Calories
26 gProtein
20 gCarbs
21 gFat
Full nutrition (33 nutrients)
Calories353 kcal
Protein26 g
Carbohydrates20 g
Fiber6.9 g
Sugars3.8 g
Total Fat21 g
Saturated Fat1.1 g
Monounsaturated Fat13 g
Polyunsaturated Fat5.7 g
Cholesterol0 mg
Sodium7.4 mg
Potassium422 mg
Calcium151 mg
Iron5.4 mg
Magnesium210 mg
Phosphorus472 mg
Zinc3.5 mg
Copper0.4 mg
Manganese1.4 mg
Vitamin D0 mcg
Vitamin C4 mg
Vitamin A1.1 mcg
Vitamin E2.9 mg
Vitamin K3.1 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)0.6 mg
Niacin (B3)2.9 mg
Folate96 mcg
Choline70 mg
Caffeine0 mg
Water90 g
As published
This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 375. The excerpt below is the record exactly as published.
MUSTARD POULTICE. Take of dry mustard two ounces and mix it with the white of two eggs to a proper consistency. A teaspoonful of flour
Cook this with the app: pantry check, scaling, and the assistant.