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mustard; It Is Fitting To Avoid Old mustard seed

This is an excerpt from An Anonymous Andalusian Cookbook
(Andalusia, 13th c. - Charles Perry, trans.)
The original source can be found at David Friedman's website

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.


Other versions of this recipe:

Mustard (Libre del Coch)

A mustard (Das Kuchbuch der Sabina Welserin)

To make the mustard for dried cod (Das Kuchbuch der Sabina Welserin)

MUSTARD (Le Menagier de Paris)

Mustard [Sauce] (Le Viandier de Taillevent)

For lumbardus mustard (Liber cure cocorum [Sloane MS 1986])

Lumbard mustard (Fourme of Curye [Rylands MS 7])

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