3 Annotations

Bill  •  Link

To make Mustard.
Chuse good clear Seed, and pick it, and wash it clean in cold Water; drain it, and rub it very dry in a clean Cloth; then pound it in a Mortar, with the best white-wine Vinegar, and strain it, not too thin, and keep it always close cover'd, or it will lose it's Strength.
---Court cookery. R. Smith, 1725.

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Chart showing the number of references in each month of the diary’s entries.