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.

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
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
Cook the onion
Cook the finely chopped onion together with the vinegar, mushroom ketchup, and anchovy essence for 10 minutes.
3
Mix and simmer
Mix the onion mixture into the mustard paste and let it simmer for 2–3 minutes while stirring.
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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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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