An early use of mustard as a condiment in England was in the form of mustard balls coarse-ground mustard seed combined with flour and cinnamon, moistened, rolled into balls, and dried which were easily stored and combined with vinegar or wine to make mustard paste as needed. The town of Tewkesbury was well known for its high-quality mustard balls, which were exported to London and other parts of the country, and are even mentioned in William Shakespeare's play King Henry the Fourth, Part II.

The use of mustard as a hot dog condiment was first seen at the 1904 St. Louis World's Fair, when the bright-yellow French's mustard was introduced by the R.T. French Company.

 


   



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