[Sca-cooks] Mustard question

[James Prescott]

At 22:29 -0700 2001-05-11, Terri Spencer wrote:
> I'm preparing some mustard and noticed a small discrepancy in recipes.
> My edition of The Goodman of Paris (Powers, 1928) lists on page 286:
>
> Mustard.  If you would make provision of mustard to keep for a long
> time, make it in the harvest season and of soft pods.  And some say
> that the pods should be boiled.
>
> The recipe as posted by several list members reads:
>
> Mustard. If you wish 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.
>
> Must at harvest time makes sense to me, but I don't want to contradict
> a source without further evidence.  Anyone out there with a copy of the
> recipe in the original French?  Other translations? Educated opinions?


Renfrow/Lindahl have, alas, three pages to go in their transcription
before they get to that recipe, so I can't check with the original.
See <http://www.pbm.com/~lindahl/menagier/>

The posted recipe matches Janet Hinson's, which is at
<http://www.best.com/~ddfr/Medieval/Cookbooks/Menagier/Menagier.html#SAUCES MADE WITHOUT BOILING>


Having come across several basic errors that Powers made, my money's
on Hinson (sweet must).


Thorvald