34 To make the mustard for dried cod
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by [name]


Introduction
This entry is a re-creation of a recipe from Das Kuchbuch der Sabina Welserin (Germany, 16th century - V. Armstrong, trans.), entitled "34 To make the mustard for dried cod". [insert a brief description of dish here, possibly including any or all of the following: characteristics of the final dish, when or how it might have been served, and why you selected it]


The Source Recipe
The original text of the recipe is as follows:

34 To make the mustard for dried cod. Take mustard powder, stir into it good wine and pear preserves and put sugar into it, as much as you feel is good, and make it as thick as you prefer to eat it, then it is a good mustard.



Related Recipes
While interpreting this recipe, I also considered the following recipes that appear to be related:
[edit as appropriate - note that this section should be left out if no related recipes can be found]

153. Mustard. You must take mustard seed, and clean it of the dust and the soil and the stones, and grind it well in a mortar; and when it is ground, strain it through a cloth strainer; and then take the mustard powder and put it in a mortar with a crustless piece of bread soaked in meat broth, and grind it all together; and when it is well-ground, blend it with a little bit of lean broth without fat which is well-salted; and when it is blended in a good manner so that it is not too thin, take honey which is good, and melted on the fire, and cast it in the mortar and stir it well until it is well-mixed, and prepare dishes. Some cast a little vinegar in the broth; you can add peeled, toasted almonds, ground-up with the mustard. [Libre del Coch]

194 A mustard. Pound almonds small and strain them with vinegar through a clean cloth bag, then it is called white mustard. If you would have it yellow, color it yellow, then it can be served with calves's or deer feet. [Das Kuchbuch der Sabina Welserin]

MUSTARD. If you wish to provide for keeping mustard a long time do it at wine-harvest in sweet must. And some say that the must should be boiled.

Item, if you want to make mustard hastily in a village, grind some mustard-seed in a mortar and soak in vinegar, and strain; and if you want to make it ready the sooner, put it in a pot in front of the fire.

Item, and if you wish to make it properly and at leisure, put the mustard-seed to soak overnight in good vinegar, then have it ground fine in a mill, and then little by little moisten it with vinegar: and if you have some spices left over from making jelly, broth, hypocras or sauces, they may be ground up with it, and then leave it until it is ready. [Le Menagier de Paris]

Mustard [Sauce]. Soak the mustard seed overnight in good vinegar, grind it in a mill, and then moisten it little by little with vinegar. If you have any spices left over from Hippocras or sauces, grind them with it. (Edited from Power, p. 286.) [Le Viandier de Taillevent]

Mustard; it is fitting to avoid old mustard seed, because if it is old, it acquires a bitterness, and for this reason it should be washed first with hot water and then made. Fresh mustard need not be washed, because it adds sharpness without bitterness. [An Anonymous Andalusian Cookbook]

For lumbardus mustard. Take mustarde and let hit drye Anonyn, Sir, wyturlye. Stomper hit in a morter fyne, And fars hit þurghe a clothe of lyne. Do wyne þerto and venegur gode, Sture hom wele togeder for þe rode, And make hit þyke inowghe þenne, Whenne þou hit spendes byfore gode menne, And make hit thynne with wyne, I say, With diverse metes þou serve hit may. [Liber cure cocorum [Sloane MS 1986]]

.Cxliij. Lumbard mustard. Take mustard seed & waysche hyt and drye hit in an ovene. grynd hit drye. sarse hit thorow a sarsour. claryfye hony with wyne & vyneger & stere hit wel to gyder & make hit thyk e nowh. & whan thou wolt spend therof: make it thyk wyth wyne. [Fourme of Curye [Rylands MS 7]]

[if desired and applicable, add notes here about significant commonalities or differences between the main recipe and any similar ones]


Materials
The original recipe calls for the following ingredients: [edit this list as appropriate]

mustard
seafood
podour
wine
pears
sugar


[if desired and applicable, add notes here about the ingredients - if any substitutions were made, explain why - also note what quantities were used for each ingredient and, if possible, why]

cod: Cod (Gadus morhua).


Procedure
[include a paragraph or two describing the steps taken in preparing the recipe - if applicable, describe any differences between the process in the original source and that used in the re-creation, along with the reason for the deviation]

[add any information about any necessary equipment - if applicable, note when the equipment differed from that used in the medieval period, and explain why the original wasn't used]


Bibliography

[Replace citations with those from books where appropriate and/or possible. Make sure any links work, and that the referenced text is presented accurately]

Searchable index of "Das Kuchbuch der Sabina Welserin". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?kuchb:34>. Accessed on October 20, 2019, 8:21 am.

Searchable index of "Libre del Coch". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?libre:153>. Accessed on October 20, 2019, 8:21 am.

Searchable index of "Le Menagier de Paris". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?menag:476>. Accessed on October 20, 2019, 8:21 am.

Searchable index of "Le Viandier de Taillevent". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?viand:217>. Accessed on October 20, 2019, 8:21 am.

Searchable index of "An Anonymous Andalusian Cookbook". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?anony:133>. Accessed on October 20, 2019, 8:21 am.

Searchable index of "Liber cure cocorum [Sloane MS 1986]". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?liber:74>. Accessed on October 20, 2019, 8:21 am.

Searchable index of "Fourme of Curye [Rylands MS 7]". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?fourm:144>. Accessed on October 20, 2019, 8:21 am.




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