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Italian mustard


This is an excerpt from The Neapolitan recipe collection
(Italy, 15th c - T. Scully, trans.)
The original source can be found at University of Michigan Digital General Collection

Italian Mustard. Get the seed which is called sinapo and steep it for a day or two, changing the water often; get blanched almonds and grind them up and put them with the mustard seed grinding it all together; then get good must syrup to make it sweet, and for a tart taste use verjuice, and strain everything and make it thick. Add spices if you want it with spices.

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