Patent Mustard

New system of domestic cookery, forme... · Rundell, Maria Eliza Ketelby · 1806

Source: New system of domestic cookery, formed upon principles of economy, and adapted to the use of private families
Status: success · extracted 13 days ago
Not a recipe: No

Ingredients (5)

mustard ↝ Mustard greens, raw [Vegetables and Vegetable Products]
new milk ↝ Soup, clam chowder, new england, canned, prepared with equal volume low fat (2%) milk [Soups, Sauces, and Gravies]
raw cream ↝ Egg, creamed [Eggs and omelets]
A teaspoonful of sugar ↝ Sugar, NFS [Sugars and honey]
half a pint of mustard ↝ Mustard greens, raw [Vegetables and Vegetable Products]

Instructions (3)

Mix the mustard with new milk by degrees, to be quite smooth, and add a little raw cream.
The patent mustard is by many preferred, and it is perhaps as cheap, being always ready: and if the pots are returned, three pence is allowed for each.
A teaspoonful of sugar to half a pint of mustard, is a great improvement, and softens it.

Original Text

Another way for immediate use.

Mix the mustard with new milk by degrees, to be quite smooth, and add a little raw cream. It is much softer this way, is not bitter, and will keep well.

The patent mustard is by many preferred, and it is perhaps as cheap, being always ready: and if the pots are returned, three pence is allowed for each.

A teaspoonful of sugar to half a pint of mustard, is a great improvement, and softens it.

Notes

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