Sour Kremser must-mustard
From A practical treatise on the manufacture of vinegar and acetates, cider, and fruit-wines (1890).
Credit
From A practical treatise on the manufacture of vinegar and acetates, cider, and fruit-wines (1890), printed page 426, digitised by the Internet Archive: https://archive.org/details/apracticaltreat00brangoog
What was changed: Read by machine from the book's scanned text into ingredients and method. The title's capitals were tidied; spelling and scanning errors are left as they are.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Ingredients
- 15 lbs. of brown mustard ground
- 5 lbs. of white mustard ground
- 4 lbs. of must
- 4 lbs. of vinegar
Method
- Boil to a stiff paste 15 lbs.
- of brown mustard ground, and 5 lbs.
- of white mustard ground, together with 4 lbs.
- of must, and after cooling stir in 4 lbs.
- of vinegar.
Plating
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