The 1901 Cookbook Archive
No. 3580 — Sour Mustard
English historical translation of Molokhovets recipe No. 3580 from the 1901 Russian cookbook, retaining original methods and measures.
For 3 spoonfuls yellow mustard use 4 spoonfuls cooked sorrel rubbed through a fine sieve. Mix and dilute with strong, good vinegar infused with tarragon.
Add 2 heaped tablespoons fine sugar, 1 spoonful finely mashed capers and 2 teaspoons salt.
Keep as thin as ordinary French mustard. The author says it does not keep as well as the preceding variety but may last around two months. The accompanying Russian editorial note explains that the named ingredient is capers.
Historical editorial note: A two-month shelf life at unspecified temperature and acidity is not verified by modern food safety.
Original source: Read Russian recipe No. 3580. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.