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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.

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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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