SC - distillation, was -another-Rose water question-OT,OOP

[Cindy Renfrow]

Hi!  I found it.  It's from Epulario (1598), p. 32:

To make mustard which may be carried in Bals.
Beat the mustard seed as aforesaid*, then take grapes well stamped, adding
thereto Sinamon and Cloves, then make what fashion bals you will round or
square, and set them on a table to dry, and being dry, you may carry them
whether you will.  And when you will use them, temper them with a little
veriuice, vinegar, sodden wine, or Bastard wine."

*"Take mustard seed & let it soke for the space of two daies, and change
the water often, that it may be the whiter..."

Regards,

Cindy Renfrow/Sincgiefu
renfrow at skylands.net
Author & Publisher of "Take a Thousand Eggs or More, A Collection of 15th
Century Recipes" and "A Sip Through Time, A Collection of Old Brewing
Recipes"
http://www.alcasoft.com/renfrow/


>Cindy Renfrow/Sincgiefu mentioned:
>>  There's a recipe around here somewhere for dry balls of mustard,
>> that can be mixed with vinegar? when needed.
>
>Is this a period recipe? Or just a modern expedient? Either way I'd
>like to hear more details if anyone has more info on this.
>--
>Lord Stefan li Rous    Barony of Bryn Gwlad    Kingdom of Ansteorra
>Mark S. Harris             Austin, Texas           stefan at texas.net
>**** See Stefan's Florilegium files at:
>         http://lg_photo.home.texas.net/florilegium/index.html ****


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