The 1901 Cookbook Archive
No. 3586 — English-Style Mustard
English historical translation of Molokhovets recipe No. 3586 from the 1901 Russian cookbook, retaining original methods and measures.
Put ½ pound dry English mustard in a salad bowl, add 3 spoonfuls Provençal olive oil, stir, cover and leave for twelve hours.
Boil ¾ glass strong tarragon vinegar and pour it into the mustard little by little, stirring until cool.
Add 2 tablespoons fine sugar or more, and about 3 teaspoons burnt or caramelised sugar. Stir and serve.
The accompanying editorial gloss identifies English mustard as white mustard (Sinapis alba), a pale-yellow, relatively pungent variety.
Historical editorial note: Use caution when handling hot vinegar; the source makes no validated shelf-life claim.
Original source: Read Russian recipe No. 3586. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.