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Mustard Poultice
From The national course in home economics, 1917
Serves 1
This poultice is used for pain relief.
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
441Calories
28 gProtein
19 gCarbs
30 gFat
Full nutrition (34 nutrients)
Calories441 kcal
Protein28 g
Carbohydrates19 g
Fiber6.9 g
Sugars4.2 g
Total Fat30 g
Saturated Fat4.3 g
Monounsaturated Fat16 g
Polyunsaturated Fat7.6 g
Omega-30 g
Cholesterol372 mg
Sodium149 mg
Potassium560 mg
Calcium207 mg
Iron7.1 mg
Magnesium222 mg
Phosphorus670 mg
Zinc4.8 mg
Copper0.4 mg
Manganese1.4 mg
Vitamin D2 mcg
Vitamin C4 mg
Vitamin A161 mcg
Vitamin E3.9 mg
Vitamin K3.4 mcg
Vitamin B60.4 mg
Vitamin B120.9 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)0.6 mg
Niacin (B3)2.9 mg
Folate143 mcg
Choline364 mg
Caffeine0 mg
Water79 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 can be added
Cook this with the app: pantry check, scaling, and the assistant.