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To Make Mustard
From The national course in home economics, 1917
Serves 4
Presented as published in 1917. 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
10Calories
0 gProtein
1 gCarbs
0 gFat
Full nutrition (34 nutrients)
Calories9.9 kcal
Protein0.2 g
Carbohydrates0.7 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
Sodium2470 mg
Potassium7.2 mg
Calcium5.9 mg
Iron0.1 mg
Magnesium2.3 mg
Phosphorus5.6 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 mg
Folate0.3 mcg
Choline0 mg
Caffeine0 mg
Water32 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 279. The excerpt below is the record exactly as published.
TO MAKE MUSTARD. Bring to a boil one-half cupful of vinegar; stir in three teaspoonfuls of mustard, creamed in cold vinegar, one-half teaspoonful of sugar and a salt-spoonful of salt
Cook this with the app: pantry check, scaling, and the assistant.