No. 3579 — French-Style Mustard
English historical translation of Molokhovets recipe No. 3579 from the 1901 Russian cookbook, retaining original methods and measures.
For 1½ pounds grey or yellow mustard take ½ pound sugar, 4 tablespoons crushed, finely sieved rye rusks, 1 dessertspoon salt and ½ teaspoon ground pepper.
Add a small jar capers, a small jar olives, 2 Dutch herrings and 4 tablespoons brine from Dutch herrings, described as having no off-odour.
Chop the herrings, capers and olives very finely and rub through a sieve. Combine with the mustard and work thoroughly.
Dilute first with ½ bottle French vinegar, then add enough of the best Rhine wine vinegar to keep the mustard from becoming too thick, since it thickens with time.
If using yellow mustard, omit the pepper. The Russian editorial glosses identify 'kaportsy' as capers and Rhine vinegar as wine vinegar.