MC Logo

194 A mustard

This is an excerpt from Das Kuchbuch der Sabina Welserin
(Germany, 16th century - V. Armstrong, trans.)
The original source can be found at David Friedman's website

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.


Other versions of this recipe:

Mustard (Libre del Coch)

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

MUSTARD (Le Menagier de Paris)

Mustard [Sauce] (Le Viandier de Taillevent)

Mustard; it is fitting to avoid old mustard seed (An Anonymous Andalusian Cookbook)

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

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

Recipes with similar titles:

XCV - A good mustard (Koge Bog)

Home : Recipes : Menus : Search : Books : FAQ : Contact