SC - homemade mustard

[Kallyr]

In a message dated 98-05-03 09:04:45 EDT, you write:

<< Does someone on the list have a recipe for homemade msutard?   >>

>From Le Menagier de Paris, (1390's)
MUSTARD.  If you want 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 must 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 say it may be ground up with it, and
then leave until it is ready.

Properly made Mustard from Le Menagier De Paris
redaction by Minna Gantz 

1 cup whole mustard seed
1-2 tsp Powder Fort*
16 oz. red wine vinegar (may not use all)

1)  Mix the seeds and spices in a non-metal bowl 
(A glass jar works great, leave about a cup headroom though.)

2)  Cover the seeds  with about 1 1/4 cup of the vinegar and soak overnight.

3)  Grind in a mortar or food processor to desired fineness.  

4)  Add more vinegar to get to consistency you want, use up all left from
soaking first.

*Powder Fort:  I have used 3 parts each of Cinnamon & Ginger, 2 parts each of
Black Pepper and Galengal, and 1 part each of Cubebs, Grain of Paradise, and
Cloves.

I have found it easier to make batches of Powder Fort blend as was the period
practice, than to try calculating fractions of spoons for a given recipe. 

For people wanting to try mustard making, it's easy & wonderful.  If you don't
have all the Powder Fort spices, use those you do-- the source recipe was not
all that specific, though Powder Fort is the spice of the era.  

~~Minna Gantz <KALLYR at aol.com>
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