Prepared Mustard
From The household (of the Detroit free press), 1886
Serves 6
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
As published
This recipe was extracted from The household (of the Detroit free press) (1886) by Goff, May Perrin,, page 376. The excerpt below is the record exactly as published.
prepared mustard. VINEGAR SAUCE. Two tablespoonfuls of vinegar, two of sugar, two of flour, one of but- ter, one of vanilla ; stir all together with a little water till it makes a smooth paste ; add nearly a pint of boiling water, stirring gently, let it come to a boil ; add one well-beaten egg. Set aside for use. PREPARED MUSTARD. Two tablespoonfuls of mustard, one of flour ; mix thoroughly while dry. Have a teacup two-thirds full of strong mustard ; fill with water
Cook this with the app: pantry check, scaling, and the assistant.