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Mustard

Erken's homemade mustard from 1914: mustard powder, wheat flour, and salt are stirred with warm water into a smooth paste; chopped onion is cooked 10 minutes with vinegar, mushroom ketchup, and anchovy essence, mixed in, and simmered 2–3 minutes. Cooled completely, bottled in small bottles with a tight cork, and stored cold and dry.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 354 (falt i det fri)

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About the dish

From the sauce chapter of "Stor kokebok" (1914). Homemade mustard was a common accompaniment and was bottled in small bottles to keep through the winter. Mushroom ketchup was a dark, spiced mushroom extract used as a flavoring in older kitchens.

How to make it

  1. 1

    Stir out the mustard

    Mix the mustard powder, flour, and salt in a pot. Stir out with warm water, a little at a time, until you have a smooth, even paste.

  2. 2

    Cook the onion

    Cook the finely chopped onion together with the vinegar, mushroom ketchup, and anchovy essence for 10 minutes.

  3. 3

    Mix and simmer

    Mix the onion mixture into the mustard paste and let it simmer for 2–3 minutes while stirring.

  4. 4

    Bottle it

    Let the mustard cool completely. Fill it into small bottles, cork them tightly, and store in a dark, cold, dry place.

Changes from the original

Quantities have been converted to modern measures (grams, tablespoons, deciliters for water). "Anchovy essence" is given in tablespoons, since the original only lists the number 2 in the same column as the tablespoons above. Mushroom ketchup can be replaced with mushroom extract or Worcestershire sauce. The language of the method is modernized in the steps but kept in the transcription.

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Tidsmaskin – hva endret seg?

Velg to utgaver og se hva Henriette Schønberg Erken la til, fjernet eller endret mellom dem.

Fra1914Modernisert
Til1914Modernisert
1914 (korrekturlest, s. 354) → Modernisert~83% av teksten endretfjernetlagt til
125 gr. sennep g sennepspulver. 125 gr. hvetemel g hvetemel. 15 gr. salt g salt. 4 hakkede stk løk (finhakket). 4 spiseskeer eddik ss eddik. 4 — ss champignons-ketchup (soppekstrakt; kan erstattes med worcestershiresaus). 2 ss ansjosessens. Sennep, 2 dl varmt vann (til å røre ut deigen). Bland sennepspulver, mel og salt haves i en gryte, røres til en jevn deig gryte. Rør ut med varmt vand. Den hakkede løk koker vann, litt om litt, til du har en jevn, glatt deig.. Kok den finhakkede løken sammen med eddiken eddik, champignons-ketchup og ansjosessensen ansjosessens i 10 minutter, blandes med minutter.. Bland løkblandingen inn i sennepsdeigen og smaakoker 2 à 3 minutter. Naar det er ganske koldt, haves la det paa smaa småkoke i 2–3 minutter under omrøring.. La sennepen bli helt kald. Fyll den på små flasker, korkes tæt kork godt igjen og opbevares paa et koldt, tørt sted. oppbevar mørkt, kaldt og tørt.

Note til Modernisert

Mengder er gjort om til moderne mål (gram, spiseskjeer, desiliter for vann). «Ansjosessens» er angitt i spiseskjeer, siden originalen bare oppgir tallet 2 i samme kolonne som spiseskjeene over. Champignons-ketchup kan erstattes med soppekstrakt eller worcestershiresaus. Språket i fremgangsmåten er modernisert i trinnene, men beholdt i transkripsjonen.

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Frequently asked questions

How do I make the mustard step by step?
Mix 125 g mustard, 125 g wheat flour, and 15 g salt in a pot, and stir out into a smooth paste with warm water. Cook 4 chopped onions together with 4 tablespoons vinegar and 2 anchovy essence for 10 minutes, mix this into the mustard paste, and let it all simmer 2–3 minutes.
How is the mustard stored?
When it is completely cold, it is filled into small bottles that are corked tightly. The bottles are kept in a cold, dry place.
What gives the mustard its distinctive flavor?
In addition to mustard powder and vinegar, the recipe contains chopped onion, 4 tablespoons mushroom ketchup, and 2 anchovy essence, which give a strong, spiced flavor — typical of the English-inspired mustard blends in Schønberg Erken's "Stor kokebok" of 1914.

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