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Mustard Preparation
From The household (of the Detroit free press), 1886
Serves 1
Hot water destroys mustard's essential qualities.
Presented as published in 1886. 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
327Calories
14 gProtein
51 gCarbs
10 gFat
Full nutrition (30 nutrients)
Calories327 kcal
Protein14 g
Carbohydrates51 g
Fiber13 g
Sugars3.8 g
Total Fat9.6 g
Saturated Fat0.8 g
Monounsaturated Fat6.6 g
Polyunsaturated Fat2.7 g
Omega-31.1 g
Sodium3276 mg
Potassium437 mg
Calcium308 mg
Iron20 mg
Magnesium133 mg
Phosphorus302 mg
Zinc1.8 mg
Copper0.2 mg
Manganese1.2 mg
Vitamin C1 mg
Vitamin A10 mcg
Vitamin E0.9 mg
Vitamin K3.7 mcg
Vitamin B60.2 mg
Thiamin (B1)0.8 mg
Riboflavin (B2)0.5 mg
Niacin (B3)5.3 mg
Folate81 mcg
Choline6.2 mg
Water401 g
As published
This recipe was extracted from The household (of the Detroit free press) (1886) by Goff, May Perrin,, page 174. The excerpt below is the record exactly as published.
the mustard in a cup with a small pinch of salt and mix with it very gradually sufficient boiling water
Cook this with the app: pantry check, scaling, and the assistant.