SC - 14th Century Food--barley frumenty

[LYN M PARKINSON]

Lady Brighid ni Chiarain said:
> I know of three late period "Spanish" recipes for mustard.  (I use
> quotation marks, because two of them, though appearing in a
> Spanish cookbook, are referred to as French mustard.)  All of them
> call for the mustard to be ground in a mortar.  One specifies that
> the mustard should be well ground up, and it describes the result
> as "polvo" -- powder.  The same recipe calls for honey to be added,
> and lists "a little vinegar" as an optional ingredient, so I guess that
> makes honey mustard period.

Could you please post these recipes and translations? Or at least give
a better idea where these can be found?

Thanks.
  Stefan
- -- 
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://www.pbm.com/~lindahl/rialto/rialto.html ****
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