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Mustard, to Make. No. 1

A simple mustard made by mixing flour with boiling water and salt, then stored in a jar.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Why it works: Flour and mustard are a kitchen classic. They rank in the top 13% of all ingredient pairs, and cooks put them together in 5,066 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓

Mustard, to Make. No. 1

Ingredients

Directions

Make the mustard

  1. Mix the mustard flour with boiling water until it reaches a proper thickness.

  2. Rub it perfectly smooth.

  3. Add a little salt.

Store

  1. Store in a small jar with a tight cover.

  2. Only put as much into the jar as will be used soon, wiping the edges daily.

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.

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. Flour + mustardtop 13% of all pairs
    Smell alikemoderate
    Cooked together5,066 recipes

    Shared aroma: isobutyraldehyde (malty, green).

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

What each ingredient does

Mustard flour
Provides the pungent flavour and thickens into a paste when mixed with water.

The step that matters

Mixing to a proper thickness. Mustard flour releases its pungent flavour when wetted, and the bitterness and heat develop over the minutes after mixing. Adding too much or too little water changes the texture and how sharp the mustard tastes.

“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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