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Recipe by
Cremona mostarda is a delicious sweet and sour sauce made from unripe fruit and mustard. It is a traditional condiment of Lombard cuisine and pairs perfectly with cheeses, cured meats and meat dishes.
Portion: the weight of the ingredients divided by 4 portions, excluding ingredients marked “to taste” and those not considered by the analysis, such as broth. It does not change with the portion selector.
Step 1 of 5: Cut the fruit into small pieces, removing the pits where present
Step 2 of 5: Soak the fruit in the sugar for 24 hours
Step 3 of 5: Then bring to a boil and let it boil for 5 minutes
Step 4 of 5: Let it rest for 24 hours and repeat the operation 2 more times; never cover the container because drops of steam would irreparably ruin the preparation
Step 5 of 5: Add the mustard essence and jar it in airtight containers
In summary: Allergens detected: Mustard
In gray: not detectedDetected
| Average values | Per serving300 g · 1 of 4 | Per 100 g |
|---|---|---|
| Energy | 2,051 kJ490 kcal | 683 kJ163 kcal |
| Fat | 0.42 g | 0.14 g |
| of which saturated fatty acids | 0.06 g | 0.02 g |
| Carbohydrates | 126.53 g | 42.14 g |
| of which sugars | 126.11 g | 42 g |
| Fibre | 3.81 g | 1.27 g |
| Protein | 1.2 g | 0.4 g |
Calculated based on the recipe ingredients: it does not take traces or the composition of the products you use into account. Automatic analysis, limited to certain aspects: it may contain errors, so always check the label.
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