Mustard
A historical recipe from Housekeeping in Old Virginia, by Marion Cabell Tyree (1878).
A historical recipe
Housekeeping in Old Virginia, by Marion Cabell Tyree (1878). Project Gutenberg eBook #42450.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
United States
Known as an American recipe, with similar versions prepared across other nations.
Ingredients 1 ingredient
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
Chef Wood
-
Hello, I'm Chef Wood. Ask me anything about this recipe, whenever you like. Press play, or say “next”, and I'll read you the steps one at a time.
Chef Wood answers only when you ask, so take all the time you need. His answers come from AI and are general cooking guidance.
- It is not safe to pass a day without mustard in the house, so valuable are its medicinal properties.
- When a large plaster is wanted, put into a plate or bowl two tablespoonfuls ground mustard.
- Wet it with cold water and stir with a spoon or knife till a smooth paste.
- Lay on an inverted tea-board a piece of newspaper twice the size of the plaster wanted.
- On one-half spread evenly and thinly the mustard.
- Fold over the other half and fold over the edges as if to hem a piece of cloth, to prevent the mustard from getting on the skin or clothing.
- In winter, warm slightly before applying.
- Keep it on an adult fifteen minutes;
- on a child, half that time.
- In this way, painful blisters will always be avoided.
- If the pain is in the chest or stomach, place the same plaster on the back just opposite, and let it remain on twenty minutes the second time.
- Colman's mustard is considered the best by many persons.
Plating
Cookware for this recipe
-
Mixing bowl
-
Chef's knife
-
Wooden spoon