The 1901 Cookbook Archive
No. 3587 — Mustard, Another Method
English historical translation of Molokhovets recipe No. 3587 from the 1901 Russian cookbook, retaining original methods and measures.
Put ½ pound English mustard in a small saucepan, scald with ¾ glass boiling strong tarragon vinegar and add ½ pound fine sugar and 1 spoonful burnt sugar.
Mix thoroughly, bring to a boil while stirring and pour into a salad bowl. Continue stirring until cold. If too thick, dilute with hot vinegar.
A Russian editorial note identifies English mustard as white mustard (Sinapis alba), pale yellow and relatively pungent.
Historical editorial note: Handle hot vinegar carefully; the recipe makes no verified claim about storage safety.
Original source: Read Russian recipe No. 3587. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.