Method

For [every] 3 heaping tablespoons [powdered] mustard, add 1½ zolotniki ground cloves and 2 heaping spoons sugar. Pour the mixture into a small stone-ware pot and stir in enough good vinegar until no lumps remain and the sauce is much thinner than ordinary mustard. Place the pan on top of the stove and reduce the mustard to the consistency of a very thick batter. Remove from the fire and dilute with cold vinegar to the usual consistency. Pour into jars and set on a warm stove for a full week.* This prepared mustard may be stored for more than a year. If it is too thick, stir in some vinegar.

*The reference here is to the bulky, traditional Russian stove used to heat the room as well as cook the food. Rather than keeping the mustard directly over the fire, it would have been set on the stove bench, where it would stay warm without any further cooking.

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