SC - OT - Pseudo-Medievaloid Cookery Saves the Day

[Elaine Koogler]

Stefan,
Thanks for the commentary.  Yes, I now understand about the corn reference...and may try redoing the redaction with that in mind.  My only hesitation is that the recipe as I originally did it produces a very fine mustard!

Yes, I used Burgundy, as the mustard was called "reddish"...I knew that would give it more of a reddish cast than white wine.

Kiri

Stefan li Rous wrote:

> Kiri posted:
> >                             Sinapidum rubeum--Reddish Mustard
> >
> >                                 Platina--De honesta voluptate
> > Original:
> >
> > "Grind up mustard, raisins, white corn meal and toasted bread crumbs and a little cinnamon, either separately or all together; when they are ground up, dissolve them in verjuice or vinegar and a little must. And pass this into dishes through a strainer. This is less warming than the [mustard recipe] above and stimulates the thirst and is agreeably nourishing."
>
> Thanks for the original and your redaction. Just a few comments.
>
> > Notes:
> >
> > The translation called for "white corn meal". Because I am unaware of the existence of corn meal in 16th century Italy, I believe that this is a mistake in translation, but do not know enough classical Latin as it was used in the Renaissance to do my own translation. Therefore I simply omitted it. Possibly the original referred to "meal", which might have been oats or spelt, according to information found in "A Taste of Ancient Rome" and "The Original Mediterranean Cuisine".
>
> I think rather than a translation error, just a difference in definition
> of "corn flour"
> between the Americas and Europe. From discussions earlier here. "Corn"
> meant the local
> grain. In the US, maize. In Europe, wheat or oats or whatever. My guess,
> since it
> said "white" corn would be fine wheat flour.
>
> > Also, as must is not generally available, I have substituted burgundy wine, as it seemed to be a reasonable substitute.
>
> Maybe. We've discussed "must" here before. I'm not sure whether the final
> definition was the pressed grape remains or grape juice. Does using a
> burgundy wine give you a red-hued mustard sauce? I'm thinking a white
> wine might be better, but that might depend on the definition of "must".
> Oops. Now I see that the title was "Reddish Mustard" so maybe red wine
> or red must would be the appropriate choice.
>
> Anyway, you might check the mustard-msg file in the Florilegium for some
> of the discussion on "must".
>
> --
> 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.florilegium.org ****
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