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Pbbpabed Kubtabd

A mustard condiment made by cooking moistened mustard with salt and sugar, then thinning it with vinegar.

From an old cookbook · modernised transcription
By Ladies' Benevolent Society, First Congregational Church (Fall River, Mass .). Ladies' Benevolent Society, Mass.) First Congregational Church (Fall River · From a historical cookbook (Internet Archive) · 3 ingredients
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Why it works: Sugar and mustard are a kitchen classic. They rank in the top 19% of all ingredient pairs, and cooks put them together in 8,424 recipes. Both carry guaiacol, which smells smoky, sweet. The science ↓

Pbbpabed Kubtabd

Ingredients

Directions

Prepare

  1. Moisten the mustard with cold water.

  2. Add the salt and a pinch of sugar.

Cook and thin

  1. Put it on the heat and cook until it thickens.

  2. While hot, thin it with vinegar to a proper consistency.

Nutrition, whole recipe (rough)

52Calories
0 gProtein
0 gFat
13 gCarbs
What these numbers assume: 3 portions
IngredientPortion assumedkcal
Sugar1 tbsp (12.5g) granulated49
Mustard1 tsp (5g) yellow3
Salt1 tsp (6g)0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

By Ladies' Benevolent Society, First Congregational Church (Fall River, Mass .). Ladies' Benevolent Society, Mass.) First Congregational Church (Fall River. 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. See the original page.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Sugar + mustardtop 19% of all pairs
    Smell alikemoderate
    Cooked together8,424 recipes

    Shared aroma: guaiacol (smoky, sweet).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Mustard
Provides the main flavour and body of the condiment.
Sugar
Adds mild sweetness that balances the sharpness of the mustard and vinegar.
Vinegar (in the method)
Adds acidity and sharpness, and thins the cooked mustard to the right consistency.

The step that matters

Adding the vinegar while hot. Vinegar thins the thickened mustard, so it must go in while the mixture is still hot and workable. Its acidity also halts the sharp pungency of the mustard from developing further, which fixes the flavour. Adding it too late can leave the mixture too thick to thin evenly.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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