Keeping Mustard (No. 427)

The Cook's Oracle; and Housekeeper's ... · Kitchiner, William · 1817

Source: The Cook's Oracle; and Housekeeper's Manual
Status: success · extracted 13 days ago
Not a recipe: No

Ingredients (5)

For the mustard base

three ounces of salt ↝ Salt, table, iodized [Spices and Herbs]
a quart of boiling water, or rather vinegar ↝ Water, tap [Tap water]
two ounces of scraped horseradish ↝ Horseradish [Mustard and other condiments]
the best Durham flour of mustard ↝ Mustard greens, raw [Vegetables and Vegetable Products]

For flavoring

No. 370

Instructions (4)

Dissolve three ounces of salt in a quart of boiling water, or rather vinegar, and pour it hot upon two ounces of scraped horseradish.
Closely cover down the jar, and let it stand twenty-four hours.
Strain, and mix it by degrees with the best Durham flour of mustard, beat well together till quite smooth, and of the proper thickness.
Put into a wide-mouthed bottle, and stop it closely.

Original Text

Keeping Mustard.—(No. 427.)

Dissolve three ounces of salt in a quart of boiling water, or rather vinegar, and pour it hot upon two ounces of scraped horseradish; closely cover down the jar, and let it stand twenty-four hours: strain, and mix it by degrees with the best Durham flour of mustard, beat well together till quite smooth, and of the proper thickness; put into a wide-mouthed bottle, and stop it closely. For the various ways to flavour mustard, see No. 370.

Notes

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