The 1901 Cookbook Archive
No. 3589 — Mustard, Another Method
English historical translation of Molokhovets recipe No. 3589 from the 1901 Russian cookbook, retaining original methods and measures.
Boil ¼ pound (½ glass) fine sugar with 2½ glasses water until the water evaporates and the sugar itself browns.
Add 1½ glasses vinegar, stir and work in enough ground mustard to make a thick paste. Bring to a boil while stirring and remove from the heat.
Separately boil 1½ glasses vinegar with a handful fresh tarragon and a little salt, then strain and rub through a coarse sieve.
Use this liquid to thin the mustard to its usual consistency, adding sugar if a sweeter taste is wanted.
Pour into a bottle without filling it completely and seal with resin. The author claims the mustard improves the longer it stands.
Historical editorial note: Historical long-storage claims are not verified modern preservation guidance; caution is required with hot caramel and vinegar.
Original source: Read Russian recipe No. 3589. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.