The 1901 Cookbook Archive
No. 3588 — Homemade Mustard
English historical translation of Molokhovets recipe No. 3588 from the 1901 Russian cookbook, retaining original methods and measures.
When homegrown mustard seed ripens in the garden—explicitly not Sarepta mustard—gather and spread it over a tablecloth. Thresh, sift and clean it thoroughly, removing the husks, then store in a bag in a dry place.
When preparing mustard, wash the seeds and dry them in the oven after bread has been baked. Once completely dry, pound in a mortar or grind in a coffee mill, then pass through a fine sieve.
Boil 1 glass honey on the stove until it becomes reddish-brown. Add 1 glass ground mustard, dilute with previously boiled and cooled vinegar and mix smooth.
Cork immediately.
Historical editorial note: The source's storage and acidity are not specified in a way that establishes modern safe shelf life.
Original source: Read Russian recipe No. 3588. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.