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153. mustard

This is an excerpt from Libre del Coch
(Spain, 1520 - Robin Carroll-Mann, trans.)
The original source can be found at Mark S. Harris' Florilegium

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.


Other versions of this recipe:

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)

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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