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To Mix Mustard
From Vegetarian cookery, 1891
Serves 8
Presented as published in 1891. 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
14Calories
0 gProtein
3 gCarbs
0 gFat
Full nutrition (29 nutrients)
Calories14 kcal
Protein0.1 g
Carbohydrates3.3 g
Fiber0.1 g
Sugars3.2 g
Total Fat0.1 g
Saturated Fat0 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0 g
Omega-30 g
Sodium34 mg
Potassium4.8 mg
Calcium2 mg
Iron0.1 mg
Magnesium1.5 mg
Phosphorus3.4 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin C0 mg
Vitamin A0.1 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0.2 mcg
Water2.6 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from Vegetarian cookery (1891) by Martha Brotherton, page 68. The excerpt below is the record exactly as published.
To Mix Mustard. Rub out the lumps of the mustard %vith the back of a spoon ; add boiling water very gradually, also a little salt, and beat it till perfectly smooth. If cream or new milk be used instead of water, it is much milder ; a salt-spoonful of sugar
Cook this with the app: pantry check, scaling, and the assistant.