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154. French 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

154. French Mustard. You must take a cantaro of the must of wine, either red or white, and grind a dishful of mustard that is select and very good; and after straining it through a sieve or a sifter, grind with it, if you wish: a little cinnamon, and cloves, and ginger, and cast it all, very well-mixed in the mortar, into the cantaro or jar of wine; and with a cane stir it around a long while, so that it mixes with the must; and each day you must stir it with the cane seven or eight times; and you will boil the wine with this mustard; and when the wine has finished boiling, you can eat this mustard. And when you want to take it out to cast it in the dish to eat, first stir it with the cane a little; and this is very good mustard and it will keep all year.


Other versions of this recipe:

Another Very Good French Mustard Which Lasts All Year (Libre del Coch)

Recipes with similar titles:

French Mustard (The Neapolitan recipe collection)

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