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.cxliij. Lumbard mustard.


This is an excerpt from Fourme of Curye [Rylands MS 7]
(England, 1390)
The original source can be found at MedievalCookery.com

.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.

Original manuscript image: f69r / f69v

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Other versions of this recipe:

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

LUMBARD MUSTARD (Forme of Cury)




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