The 1901 Cookbook Archive
No. 3583 — Mustard by a Simple Method
English historical translation of Molokhovets recipe No. 3583 from the 1901 Russian cookbook, retaining original methods and measures.
For 3 spoonfuls English mustard use 2 spoonfuls sugar and 1 heaped teaspoon salt.
Mix the dry ingredients and dilute with good cold vinegar. The source recommends grinding or rubbing the mixture for at least an hour, claiming the longer it is worked, the better its flavour and strength.
The Russian editorial gloss identifies English mustard as white mustard (Sinapis alba), with pale-yellow colour and relatively pungent flavour.
Original source: Read Russian recipe No. 3583. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.