Tartar Mustard
From Modern cookery, in all its branches, 1884
Serves 10
This is an exceedingly pungent compound, but has many approvers.
Presented as published in 1884. 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 Modern cookery, in all its branches (1884) by Eliza Acton, page 158. The excerpt below is the record exactly as published.
TARTAR MUSTARD. Rub four ounces of the best Durham mustard very smooth with a full teaspoonful of salt, and wet it by degrees with strong horseradish vinegar, a dessertspoonful of cayenne, or of chili vinegar, and one or two of tarragon vinegar when its flavour is not disliked. A quarter of a pint of vinegar p
Cook this with the app: pantry check, scaling, and the assistant.