Mustard Poultice
From The Queen Cook Book: A Careful Compilation of Recipes and Practical ..., 1895
This is a safer alternative to a traditional mustard poultice.
Presented as published in 1895. 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
160Calories
14 gProtein
2 gCarbs
10 gFat
Full nutrition (34 nutrients)
Calories160 kcal
Protein14 g
Carbohydrates2.2 g
Fiber1.2 g
Sugars0.8 g
Total Fat10 g
Saturated Fat3.2 g
Monounsaturated Fat4.4 g
Polyunsaturated Fat2.2 g
Omega-30.2 g
Cholesterol372 mg
Sodium454 mg
Potassium181 mg
Calcium74 mg
Iron2.2 mg
Magnesium26 mg
Phosphorus229 mg
Zinc1.5 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D2 mcg
Vitamin C0.1 mg
Vitamin A161 mcg
Vitamin E1.1 mg
Vitamin K0.7 mcg
Vitamin B60.2 mg
Vitamin B120.9 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.5 mg
Niacin (B3)0.2 mg
Folate49 mcg
Choline294 mg
Caffeine0 mg
Water100 g
As published
This recipe was extracted from The Queen Cook Book: A Careful Compilation of Recipes and Practical ... (1895) by William Hart Boyd, page 108. The excerpt below is the record exactly as published.
Mustard Poultice. A mustard poultice should never make a blister. If a blister is wanted there are other plasters far better than mustard, as it is the sorest kind of blister. Mix the mustard with the whites of eggs
Cook this with the app: pantry check, scaling, and the assistant.