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TO MAKE MUSTARD
A historical sauce from The White House cook book; a comprehensive cyclopedia of information for the home .. (1913).
A historical sauce from The White House cook book; a comprehensive cyclopedia of information for the home .. (1913).
Preserved exactly as written in the original source
Boil some vinegar
take four spoonfuls of mustard, half a teaspoonful of sugar, a saltspoonful of salt, a tablespoonful of melted butter; mix well
Modern guidance to help you succeed with this vintage recipe
Boiling the vinegar before mixing tempers its acidity and helps the mustard powder fully bloom, releasing isothiocyanates that create mustard's characteristic pungency. The emulsified butter adds richness and helps stabilize the mixture, while sugar balances the sharp acidity and bitterness. Salt enhances flavor perception and acts as a preservative, extending the condiment's shelf life.
This mustard can be made up to 2 weeks ahead. The flavor will mellow and develop over the first 24-48 hours. Store in a clean glass jar with a tight-fitting lid in the refrigerator.
Store in an airtight glass container in the refrigerator for up to 2 weeks. The mustard may thicken as it sits; thin with a small amount of vinegar if needed. Do not store at room temperature due to the butter content, which can spoil.
AI-generated tips from Chef Cecil's culinary database
This mustard can be made up to 2 weeks ahead. The flavor will mellow and develop over the first 24-48 hours. Store in a clean glass jar with a tight-fitting lid in the refrigerator.
Store in an airtight glass container in the refrigerator for up to 2 weeks. The mustard may thicken as it sits; thin with a small amount of vinegar if needed. Do not store at room temperature due to the butter content, which can spoil.
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