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To Make cremone mustard


This is an excerpt from Ouverture de Cuisine
(France, 1604 - Daniel Myers, trans.)
The original source can be found at MedievalCookery.com

To make Cremone mustard. Take half a pound of orange peels candied in sugar, half a pound of quince preserved in sugar or marmalade, & chop them all well together very small: then take half a pint of mustard well thick, then take melted sugar with rose water, & put therein some turnsole, & let it boil together to give good red color, & let it boil like syrup, & mix therein that which you have chopped, & mix the mustard with, put enough syrup, & serve in little plates three or four spoons for setting at the table with roasts.

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