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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

155. Another Very Good French Mustard Which Lasts All Year. Take a caldron which will hold two cantaros, and fill it with red grapes and set it to cook upon the fire until it is reduced by half and there remains half a caldron which is one cantaro; and when the grapes are cooked, remove the scum with a wooden spoon; and stir it now and then with a stick; and strain this must through a clean cloth and cast it into a cantaro; and then cast in the mustard, which should be up to a dishful well-ground, little by little, stirring it with the stick. And each day you should stir with it, four or five times a day; and if you wish, you can grind with the mustard three parts cinnamon, two parts cloves, and one part ginger. This French mustard is very good and lasts all year and is mulberry-colored.

Other versions of this recipe:

French Mustard (Libre del Coch)