Mustard and Pepper
Ingredients
Directions
Take good flour of mustard and put it in a plate.
Add a little salt to the mustard flour.
Mix the mustard flour and salt by degrees with boiling water to the usual consistency.
Rub the mixture for a long time with a broad-bladed knife or a wooden spoon until it is perfectly smooth.
If you wish it very mild, use sugar instead of salt and boiling milk instead of water.
Nutrition, whole recipe (rough)
What these numbers assume: 2 portions
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Mustard | 1 tsp (5g) yellow | 3 |
| Salt | 1 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.
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
What each ingredient does
- Mustard
- Provides the sharp, pungent flavour and forms the body of the paste.
- Boiling water (in the method)
- Hydrates the mustard flour so it forms a spreadable paste.
The step that matters
Rub the mixture until perfectly smooth. Mustard flour must be worked thoroughly with the liquid so the particles hydrate evenly, giving a smooth texture instead of a grainy or lumpy paste.
“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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