No. 475 — Sarepta Mustard: Three Historical Preparations
English historical translation of Molokhovets recipe No. 475 from the 1901 Russian cookbook, retaining original methods and measures.
First method: take the best Sarepta mustard powder, add a little fine sugar, scald with boiling water and stir until smooth.
Second method: rub one glass of the best Sarepta mustard with two spoonfuls of sugar. Scald with boiling water and stir until smooth; add two spoonfuls of olive oil and two spoonfuls of vinegar.
Third method: to three spoonfuls of Sarepta mustard powder add two spoonfuls of olive oil, one cup of cold water and a little salt. Bring to the boil and serve.
Editorial note from the Russian digital text (not part of the three preparation methods): Sarepta mustard comes from the plant Brassica juncea, also called Russian mustard. The note connects its name to the German settlement of Sarepta on the Lower Volga and states that mustard cultivation and an oil mill were established there in 1810.
The source's later editorial note discusses mustard oil and powder pressed from mustard seed cake, used in cooking, pickling and prepared table mustard. Its comparison of the taste of mustard oil with sunflower oil is subjective, not an established historical measurement.