| CATEGORY |
CUISINE |
TAG |
YIELD |
|
British |
Condiments |
1 |
Cup |
INGREDIENTS
| 1 |
c |
Dry mustard |
| 1/2 |
c |
Brown sugar, firmly packed |
| 1 |
ts |
Salt |
| 1/4 |
ts |
Tumeric |
| 1 |
ts |
White wine vinegar |
| 1/3 |
c |
Flat beer |
INSTRUCTIONS
Mix dry mustard, brown sugar, salt and tumeric together in a bowl. Sprinkle
with vinegar to moisten. Continue moistening with flat beer. Mix together
until mustard is a smooth thick creamy mixture. Put mustard in a jar that
has a tight fitting lid. Chill in a refrigerator for future use. Source:
British Columbia Heritage Cookbook
: by Mary Evans-Atkinson pub 1984
: ISBN 0-920620-60-4
: Page 119
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