Prepared Mustard

Ingredients

• Three teaspoons ground mustard
• one tablespoon flour
• half teaspoon sugar
• one cup vinegar
• two eggs
• one tablespoon pepper
• one tablespoon sugar
• one tablespoon salt
• butter size of a walnut

Method

1. 1

   Mix ground mustard, flour, and sugar; pour lukewarm boiled water to make a smooth paste.

2. 2

   When cold, add vinegar to make ready for use.

3. 3

   Alternatively, make a dressing with vinegar, eggs, pepper, sugar, salt, and butter; simmer to cook eggs, then add mustard wet in lukewarm water.

As published

This recipe was extracted from The new practical housekeeping (1890) by Estelle Woods Wilcox, page 100. The excerpt below is the record exactly as published.

e table- spoons sugar, and cook five minutes ; then bottle for use. This is really the more convenient way. Spinach green is used for coloring soups, sauces and creams. French Mustard. — Slice an onion in a bowl and cover it with good vinegar ; after two days pour off the vinegar, add to it a tea- spoon each cayenne pepper ana salt, a tablespoon sugar, and mus- tard enough to thicken ; set on the stove until it boils ; when cold it is fit for use. Indian Mustard. — Put one-fourth pound each mustard and flour and a half tablespoon salt into a basin, and make them into a stiff paste with boiling water. Boil four shallots with four table- spoons each vinegar and catsup, and one-fourth bottle anchovy sauce, for ten minutes, and pour the whole, boiling^ over the mixture in the basin ; stir well, and reduce it to a proper thickness ; put it into a bottle, with a bruised shallot at the bottom, and store away for use. If properly prepared will keep for years. An excellent relish for bread and butter and very nice with meats. Prepared Mustard. — Three teaspoons ground mustard, one tJf flour (two if the mustard seems very strong), half teaspoon sugar ; pour boiled water cooled to lukewarm on these and mix into a smooth, thick paste ; when cold add vinegar enough to make ready for use, and serve with salt. This resembles the French mustard. Another mode of preparing is to make a dressing of one cup vin- egar, two eggs, one tablespoon each pepper, sugar and salt, butter size of a walnut

Cook this with the app: pantry check, scaling, and the assistant.