The 1901 Cookbook Archive
No. 3578 — Very Long-Keeping Mustard
English historical translation of Molokhovets recipe No. 3578 from the 1901 Russian cookbook, retaining original methods and measures.
For 3 heaped tablespoons mustard take 1½ zolotniks ground cloves and 2 heaped spoonfuls sugar.
In a stone saucepan dilute with good vinegar until considerably thinner than ordinary mustard, working out every lump.
Heat until as thick as very stiff dough, remove from the stove, then dilute with cold vinegar to the normal mustard consistency.
Pack in jars, keep on a warm stove for the first week and then store in a room. The source claims it can keep over a year and suggests thinning any over-thickened mustard with vinegar.
Historical editorial note: The author's one-year room-temperature storage claim and warm jar holding are not validated modern food-preservation advice.
Original source: Read Russian recipe No. 3578. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.