Condiments Mustard. Nos. 370 & 427

mustard. no. 370

(from The Cook's Oracle: And Housekeeper's Manual, by William Kitchiner, 1822)

Ingredients:

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Durham flour of mustard​

vinegar, or white wine, or cold water​

scraped horseradish​

salt : to preserve it (optional)​

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Instructions:

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Mix (by degrees, by rubbing together in a mortar) the best Durham flour of mustard, with vinegar, white wine, or cold water, in which scraped horseradish has been boiled; rub it well together for at least ten minutes, till it is perfectly smooth; it will keep in a stone jar closely stopped, for a fortnight: only put as much into the mustard-pot as will be used in a day or two.​

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The ready made mustard prepared at the oil shops is mixed with about one-fourth part salt: this is done to preserve it, if it is to be kept long: otherwise, by all means, omit it. The best way of eating salt is in substance.​

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See also recipe No 427.​

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Obs. Mustard is the best of all the stimulants that are employed to give energy to the digestive organs. It was in high favour with our forefathers; in the Northumberland Household Book for 1512, p. 18, is an order for an annual supply of 160 gallons of mustard.​

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Some opulent epicures mix it with sherry or Madeira wine, or distilled or flavoured vinegar, instead of horseradish water.​

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The French flavour their mustard with Champaigne and other wines, or with vinegar flavoured with capers, anchovies, tarragon, elder, basil, burnet, garlic, eschalot, or celery, see No 395 to No 402: warming it with Cayenne, or the various spices: sweet, savoury, fine herbs, truffles, catchup, &c. &c., and seem to consider mustard merely as a vehicle of flavours.​

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NB In Mons. Maille et Aclocque's catalogue of Parisian "Bono Bons," there is a list of twenty-eight differently flavoured mustards.​

keeping mustard. no. 427
(from The Cook's Oracle: And Housekeeper's Manual, by William Kitchiner, 1822)

Ingredients:

​

3 oz. salt​

1 quart water or vinegar​

2 oz. scraped horseradish​

Durham flour of mustard​

​

Instructions:

​

Dissolve three ounces of salt in a quart of boiling water, or rather vinegar, and pour it hot upon two ounces of scraped horseradish; closely cover down the jar, and let it stand twenty four hours: strain, and mix it by degrees with the best Durham flour of mustard, beat well together till quite smooth, and of the proper thickness; put into a widemouthed bottle, and stop it closely. For the various ways to flavour mustard, see No. 370.​

Artwork by Jethro Brice, CC2.5​

 

[donna]

Thought bump this old recipe for mustard.