SC - Poppa's mustard

[Magdalena]

"Michael F. Gunter" wrote:

> > Anyway, I'm about to embark upon a journey
> > of exploration into the mysteries of mustard, and I was
> > wondering where you got your recipe?   I think I have
> > most of the recipes floating about, but I'd really like
> > to know which one I tasted that day.  (or at least the
> > likely candidates.)
> >
> > Thanks!
> > -Magdalena
>
> Not being home right now I can only guess but I did
> deliberately use easily available sources. Probaby
> Pleyn Delyt or The English Housewyf.

Thanks!  I'll drag Markham out.  I'm going to make the red mustard from Platina,
a German one, and the one in Digby that uses horseradish, onions, ginger etc,
but I reallly liked the one I tried at KC.


Many thanks,
- -Magdalena


> I did a honey
> mustard (Lombard) and a coarse ground very hot
> mustard.
>
> They are easily available and extrememly easy to
> make.
>
> Gunthar
>
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