Mustard
Ingredients
Directions
Finely powder the black and white mustard seeds.
Sift the powdered seeds to remove husks.
Mix the powdered seeds with water to activate the enzymes.
Allow the mixture to sit until the desired flavor develops.
Recipe from a historical cookbook (Internet Archive).
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
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