Mustard-like Paste

The Queen Cookery Books. No.3. Pickle... · S. Beaty-Pownall · 1902

Source: The Queen Cookery Books. No.3. Pickles and Preservatives
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (6)

almonds ↝ Nuts, almonds, whole, raw [Nut and Seed Products]
a little water ↝ Water, tap [Tap water]
olive oil ↝ Olive oil [Salad dressings and vegetable oils]
lemon-juice ↝ Lemon juice, raw [Fruits and Fruit Juices]
a suspicion of garlic ↝ Garlic, raw [Vegetables and Vegetable Products]
a few black peppercorns

Instructions (1)

Blanch and pound almonds in a mortar with a little water, olive oil, lemon-juice, a suspicion of garlic, and a few black peppercorns till of the consistency of thick mustard.

Original Text

I may add here the recipe for a mustard-like paste, which is, abroad, considered an immense addition to mushrooms in any shape: Blanch and pound almonds in a mortar with a little water, olive oil, lemon-juice, a suspicion of garlic, and a few black peppercorns till of the consistency of thick mustard.

Notes

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