{"id":7926,"slug":"prepared-mustard","title":"PREPARED MUSTARD","description":"From The International Jewish Cook Book by Florence Kreisler Greenbaum.","ingredients_raw":["one teaspoon of sugar","a saltspoon of fine salt","one tablespoon of best salad oil","two tablespoons of ground mustard","vinegar (enough to thin)","boiling water (if needed)"],"ingredients_norm":["sugar","fine salt","best salad oil","ground mustard","vinegar","boiling water"],"steps":["Rub together one teaspoon of sugar, saltspoon of fine salt and one tablespoon of best salad oil. Do this thoroughly.","Mix two tablespoons of ground mustard with vinegar enough to thin it.","Then add to the mixture of sugar.","If too thick, add a little boiling water."],"categories":[],"prep_time_minutes":null,"cook_time_minutes":null,"total_time_minutes":null,"servings":null,"yield_text":null,"difficulty":null,"source_name":"gutenberg","source_url":"https://www.gutenberg.org/ebooks/12350","source_ref":"pg:12350:w108:10","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"49313fd4f73ab3283d83b841eaa3147489bbf0d4b5e2d605584ce91f5a321c7e","created_at":"2026-08-02T17:05:39Z","updated_at":"2026-08-02T17:11:32Z","notice":"Historical recipe, reproduced as published: it may reflect its era's ingredients, language, and food-safety practices. Apply modern judgment on cooking temperatures and preservation.","url":"https://recipecontextprotocol.com/recipes/prepared-mustard"}