The 1901 Cookbook Archive
No. 3593 — Mustard Oil
English historical translation of Molokhovets recipe No. 3593 from the 1901 Russian cookbook, retaining original methods and measures.
Slightly dry mustard seeds and remove their hulls using millstones, as with barley and millet for groats. Pound, sieve and put the seed meal in a large tin with a closely fitting lid.
Set the tin in hot water for a quarter of an hour. The historical method then pounds the warmed mustard meal in a mortar, packs it in pointed cloth bags and presses the oil out.
The pressed meal is returned repeatedly to the tin for warming in hot water and pressed again until no oily material remains.
The source gives a price of around 40 kopecks per pound and describes its use in meatless dishes.
Historical editorial note: Heating sealed containers and handling hot oilseed meal may cause burns or pressure hazards. Food-grade mustard oil is regulated differently across jurisdictions; this is an archival production description.
Original source: Read Russian recipe No. 3593. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.