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Mustard for Salad

Erken's simple salad mustard from 1914: dry mustard powder is stirred out with cold water until it drips slowly from the spoon, with 1 tsp salt per tbsp of mustard powder. A sharper version with wine vinegar, cayenne, and a little sugar; a milder version stirred out with cream instead of water.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 408 (falt i det fri)

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About the dish

From the introduction to the salad chapter, under "Additions to Salads," where Erken reviews oil, vinegar, and mustard. "Sarepta" mustard was a common brand of dry mustard powder sold around 1914.

How to make it

  1. 1

    Mix mustard and salt

    Measure out dry mustard powder and mix in 1 tsp salt for every tablespoon of mustard powder. The salt improves the flavor and keeps the mustard from drying out so quickly.

  2. 2

    Stir out

    Stir the mustard out with cold water, a little at a time. It has the right thickness when it just barely drips slowly from the spoon.

  3. 3

    Sharp version

    If you want a sharper mustard, stir it out instead with a little wine vinegar and add cayenne pepper and a pinch of sugar.

  4. 4

    Mild version

    If you want a milder mustard, stir it out with cream instead of water.

  5. 5

    Chill

    Let the mustard stand a few minutes so the flavor develops, and use it in salad dressing or as an accompaniment.

Changes from the original

Dry "Sarepta" mustard is given as mustard powder. Quantities are estimated from the ratio of 1 tsp salt per tbsp mustard powder that Erken gives. A "knife point" of sugar is converted to a pinch. The language of the method is modernized.

Time machine – what changed?

Pick two editions and see what Henriette Schønberg Erken added, removed or changed between them.

From1914Modernised
To1914Modernised
Modernised → 1914 (proofread, p. 408)~91% of the text changedremovedadded
2 ss sennepspulver (tørr sennep, gjerne «Sarepta»-type). 2 ts salt (1 ts per spiseskje sennepspulver). 2 ss kaldt vann (eller fløte for mildere sennep). vineddik (litt, for skarpere sennep). cayennepepper (en liten klype, for skarpere sennep). sukker (en klype, for skarpere sennep). Mål opp tørt sennepspulver Sennep til salat. Benyt «Sarepta»-sennep i tør tilstand og bland inn helst i løs vegt. Almindeligst røres sennep ut med koldt vand, og den ansees for at være passe tyk, naar den drypper sagte fra skeen. 1 ts teskefuld salt for til hver spiseskje sennepspulver. Saltet gir bedre smak og spiseskefuld sennep forhøier ikke alene smaken, men gjør ogsaa, at sennepen ikke tørker så fort ut.. Rør sennepen ut med kaldt vann, litt om litt. Den har riktig tykkelse når den så vidt drypper sakte fra skjeen.. Ønsker du blir saa hurtig tør. Hvis man ønsker en skarpere mere skarp sennep, rører du utrøres den i stedet ut med litt vineddik og tilsetter cayennepepper og cayenne samt en klype sukker.. Ønsker du knivsod sukker; ønsker man derimot en mildere mere mild sennep, rører du den ut med opnaar man dette ved at bruke fløte i stedet for vann.. La sennepen stå noen minutter så smaken utvikler seg, og bruk den i salatdressing eller som tilbehør. til utrøringen istedenfor vand.

Note on Modernised

Tørr «Sarepta»-sennep er oppgitt som sennepspulver. Mengder er anslått ut fra forholdet 1 ts salt per ss sennepspulver som Erken oppgir. «Knivsodd» sukker er omregnet til en klype. Språket i fremgangsmåten er modernisert.

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Frequently asked questions

Which mustard is used in this 1914 recipe?
Dry "Sarepta" mustard, preferably bought loose. It is stirred out to a suitable thickness — it should drip slowly from the spoon.
Why should you put salt in the mustard?
1 teaspoon of salt to each tablespoon of mustard heightens the flavor and keeps the mustard from drying out so quickly.
How do I make the mustard stronger or milder?
Stronger: stir out with a little wine vinegar, cayenne, and a pinch of sugar. Milder: use cream instead of water for the stirring out.

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