No. 2430 — Sarepta Mustard
English historical translation of Molokhovets recipe No. 2430 from the 1901 Russian cookbook, retaining original methods and measures.
Take the finest Sarepta mustard, add a little fine sugar, pour over boiling water and stir until smooth.
Second method: rub 1 glass of the finest Sarepta mustard with 2 tablespoons of sugar; scald with boiling water and stir until smooth, then add 2 tablespoons Provençal oil and 2 tablespoons vinegar.
Third method: to 3 tablespoons of Sarepta mustard powder add 2 tablespoons Provençal oil, 1 cup of cold water and a little salt; bring to the boil and serve.
Editorial note in the Russian source: Sarepta mustard is the annual plant Brassica juncea, better known in Russia as Russian mustard. Its name comes from Sarepta, a German settlement in the lower Volga region, where commercial mustard cultivation began and a mustard-oil mill opened in 1810. Mustard oil is used in cooking, and the defatted pressed seed cake is ground into mustard powder, a seasoning and the basis of table mustard. The original editorial note also compares the flavour of mustard oil favourably with sunflower oil.