‘According to Shipperbottom, mustard in the 1850s rarely contained more than 20% real mustard seed, the rest being wheat or pea flour, linseed meal, and plaster of Paris, coloured with turmeric and spiced with cayenne pepper.’
‘As white pea flour begins to fall onto Searle's head, followed by a steady stream of water, she sits stoic and unflinching.’
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