MUSTARDS.
Reading edition
Common Mustard.
Vinegar 1 pint.
Ground mustard 8 oz.
Sugar 1 lump.
Cloves to flavor.
Mix the vinegar gradually into the mustard, place in the cloves, let it boil over a moderate fire. Add the sugar, let boil again. Bottle and seal.
Frankfort Mustard.
Mustard, ground 2 lbs.
Pulv. sugar 8 ozs.
Cloves 1 ”
Allspice 2 ”
Vinegar sufficient to make thin paste.
English Mustard.
Mustard 9 pounds
Wheat flour 9 ”
Salt 1¾ ”
Cayenne pepper 2¾ oz.
Water and vinegar to suit.
French Mustard.
Fresh Tarragon Leaves 12 parts
” Bay leaves 6 ”
” Angelica root 4 ”
Capers 8 ”
Anchovies 8 ”
Rocambole 6 ”
Eschalots 4 ”
Wine vinegar 200 ”
Black mustard, ground sufficient.
Cut up fine the different ingredients, digest them in the vinegar by a warm bath. Strain, press out the residue and filter, then stir in the mustard, enough to make a thin paste.