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Prepared Mustard
From How we cook in Tennessee .., 1906
Serves 4
Serve with salt.
Presented as published in 1906. 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
8Calories
0 gProtein
1 gCarbs
0 gFat
Full nutrition (34 nutrients)
Calories8 kcal
Protein0.2 g
Carbohydrates1.2 g
Fiber0.2 g
Sugars0.6 g
Total Fat0.1 g
Saturated Fat0 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol0 mg
Sodium45 mg
Potassium7.1 mg
Calcium3.1 mg
Iron0.1 mg
Magnesium2.2 mg
Phosphorus5.3 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0.2 mcg
Vitamin E0 mg
Vitamin K0.1 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate1.3 mcg
Choline0 mg
Caffeine0 mg
Water9.4 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from How we cook in Tennessee .. (1906) by Jackson (Tenn.). First Baptist Church. The Silver Thimble Society., page 52. The excerpt below is the record exactly as published.
Prepared Mustard. — Take three teaspoons mustard, one of flour, half teaspoon sugar. Pour boiling water on these and mix into a smooth thick paste ; when cold add vinegar enough to make ready for use
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