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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.

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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)




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