{"id":1320,"date":"2025-01-17T16:24:11","date_gmt":"2025-01-17T16:24:11","guid":{"rendered":"https:\/\/redheadwithafork.ch\/?p=1320"},"modified":"2025-03-25T14:36:26","modified_gmt":"2025-03-25T14:36:26","slug":"english-mustard","status":"publish","type":"post","link":"https:\/\/redheadwithafork.ch\/index.php\/2025\/01\/17\/english-mustard\/","title":{"rendered":"English mustard"},"content":{"rendered":"\n<p class=\"has-medium-font-size wp-block-paragraph\"><strong><mark style=\"background-color:rgba(0, 0, 0, 0)\" class=\"has-inline-color has-colibri-color-1-color\">Ingredients<\/mark><\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>45 ml of mustard powder (Coleman&#8217;s mustard)<\/li>\n\n\n\n<li>2.5 ml of salt<\/li>\n\n\n\n<li>5 ml of white sugar<\/li>\n\n\n\n<li>15 ml of milk<\/li>\n<\/ul>\n\n\n\n<p class=\"has-medium-font-size wp-block-paragraph\"><strong><mark style=\"background-color:rgba(0, 0, 0, 0)\" class=\"has-inline-color has-colibri-color-1-color\">Instructions<\/mark><\/strong><\/p>\n\n\n\n<ol class=\"wp-block-list\">\n<li>Mix the dry ingredients together and gradually add the milk to form a smooth, homogenous paste.<\/li>\n\n\n\n<li>Allow to stand for 30 minutes before adding just enough milk to form a viscous liquid which can be poured into a screw top jar.<\/li>\n<\/ol>\n\n\n\n<p class=\"has-medium-font-size wp-block-paragraph\"><strong><mark style=\"background-color:rgba(0, 0, 0, 0)\" class=\"has-inline-color has-colibri-color-1-color\">Notes<\/mark><\/strong><\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Use to accompany hot or cold meats or charcuterie.<\/p>\n\n\n\n<p class=\"has-medium-font-size wp-block-paragraph\"><strong><mark style=\"background-color:rgba(0, 0, 0, 0)\" class=\"has-inline-color has-colibri-color-1-color\">A little story<\/mark><\/strong><\/p>\n\n\n\n<p class=\"wp-block-paragraph\">The very personal recipe Papounet used to make his Coleman&#8217;s mustard. There was always a small jar of it in the fridge.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Ingredients Instructions Notes Use to accompany hot or cold meats or charcuterie. A little story The very personal recipe Papounet used to make his Coleman&#8217;s mustard. There was always a small jar of it in the fridge.<\/p>\n","protected":false},"author":1,"featured_media":1322,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[55],"tags":[],"class_list":["post-1320","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-miscellaneous"],"_links":{"self":[{"href":"https:\/\/redheadwithafork.ch\/index.php\/wp-json\/wp\/v2\/posts\/1320","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/redheadwithafork.ch\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/redheadwithafork.ch\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/redheadwithafork.ch\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/redheadwithafork.ch\/index.php\/wp-json\/wp\/v2\/comments?post=1320"}],"version-history":[{"count":3,"href":"https:\/\/redheadwithafork.ch\/index.php\/wp-json\/wp\/v2\/posts\/1320\/revisions"}],"predecessor-version":[{"id":1841,"href":"https:\/\/redheadwithafork.ch\/index.php\/wp-json\/wp\/v2\/posts\/1320\/revisions\/1841"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/redheadwithafork.ch\/index.php\/wp-json\/wp\/v2\/media\/1322"}],"wp:attachment":[{"href":"https:\/\/redheadwithafork.ch\/index.php\/wp-json\/wp\/v2\/media?parent=1320"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/redheadwithafork.ch\/index.php\/wp-json\/wp\/v2\/categories?post=1320"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/redheadwithafork.ch\/index.php\/wp-json\/wp\/v2\/tags?post=1320"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}