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Mustard


This is an excerpt from Le Menagier de Paris
(France, 1393 - Janet Hinson, trans.)
The original source can be found at David Friedman's website

MUSTARD. If you wish to provide for keeping mustard a long time do it at wine-harvest in sweet must. And some say that the must should be boiled.

Item, if you want to make mustard hastily in a village, grind some mustard-seed in a mortar and soak in vinegar, and strain; and if you want to make it ready the sooner, put it in a pot in front of the fire.

Item, and if you wish to make it properly and at leisure, put the mustard-seed to soak overnight in good vinegar, then have it ground fine in a mill, and then little by little moisten it with vinegar: and if you have some spices left over from making jelly, broth, hypocras or sauces, they may be ground up with it, and then leave it until it is ready.

autodoc



Other versions of this recipe:

Mustard (Libre del Coch)

A mustard (Das Kuchbuch der Sabina Welserin)

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

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)




Links to modern interpretations:


Medieval Cookery  

Mustard
Daniel Myers
Medieval Cookery
http://medievalcookery.com/recipes/mustard.html






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