[Sca-cooks] Re: Mustards

[jenne at fiedlerfamily.net]

Ooh ooh can I put this in my mustards handout as another period mustard
recipe please please? And if so, how should i cite it? Pretty please?

> Jadwiga wrote:
> > Hi guys, can we talk about period cooking?
> > What's your favorite mustard recipe?
>
> I made this sweet mustard from Scappi about a year
> ago.  In the absence of quinces I used apples.
>
> >From Scappi Cap CCLXXVI, folio 95, 2nd book.
> Sweet Mustard
> Take a pound of sauce of grapes, and an other of
> quinces cooked in wine and sugar, four ounces of
> "appie" apples cooked in wine and sugar, three ounces
> of candied peel of eggplant, two ounces of candied
> lemon peel, and half an ounce of candied sour orange
> peel, and paste all the candies together with the
> apples and quinces in a mortar.  When everything is
> ground pass it through a sieve together with the grape
> sauce, add to the said material three ounces of
> cleaned mustard seed, more or less depending on how
> strong you want it.  And when it is passed (mixed) put
> in a little salt and sugar finely ground, half an
> ounce of cinnamon, and a quarter (of an ounce) of
> cloves, and if you don't want to make a paste of the
> candies then chop them minutely.  If you don't have
> sauce of grapes one can make it without, take more
> quinces and apples cooked in the above said manner.
>
> >From Scappi Cap CCLXXIIII folio 95, 2nd book
> To make sauce of black grapes
> Take black grapes, that are firm, those that are
> called "gropello", that is "cesenese", that have a red
> skin, break them and put to boil in a casserole on a
> low fire for an hour.  After take the juice that they
> have made and strain through a sieve.  And for every
> pound of juice take eight ounces of fine sugar and put
> it to reboil in a casserole, scum it well and to this
> add at the end a little salt and whole cinnamon and
> let it boil on a slow fire until it takes the cooking
> (the implication here is that the sauce reduces and
> becomes syrupy) and when it is cooked conserve it in a
> glass or glazed pottery vessel.
>
> Mustardo amabile - sweet mustard
> For the grape sauce:
> 1 lb red or black grapes
> 4 oz sugar
> 1 " stick cinnamon
> For the apples cooked in wine and sugar (note for
> feast apples were cooked in water only):
> 3 apples
> 1/2 cup wine
> 1/2 cup water
> 1/3 cup sugar
> For the mustard sauce:
> 1 oz candied lemon peel
> 1 small pinch ground nutmeg
> 1/4 teaspoon ground cinnamon
> 1 pinch cloves
> 1 oz mustard seed ground
> pinch salt
> Take the grapes, break the skins and place in a
> covered pot on a low heat for one hour.  Strain the
> grapes through a sieve and then strain the resultant
> pulpy juice through a jelly bag or cheesecloth.  This
> should yield 8 oz of grape juice.  Add the sugar,
> return to the pan and bring to a boil.  As it boils
> remove any scum that rises to the surface.  Simmer for
> about 20 minutes until the sauce reaches a consistency
> that is tacky and thick and is before the jelly stage.
>
> Core the apples, chop roughly and place in a pan with
> the wine and sugar, simmer until tender.  Remove the
> apples from the liquid and press through a sieve or
> other strainer, to remove skin and mash apples.
> Blend 8 oz grape sauce with 8 oz of apple mush in a
> blender with the lemon peel and remaining spices
> including the mustard.  Blend until smooth.  This is a
> sweet, tangy, fruity mustard, in every way friendly
> (which is the literal translation of amabile).  Makes
> enough to fill a 16 oz canning jar, serves 30 for
> feast.
>
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-- Pani Jadwiga Zajaczkowa, Knowledge Pika jenne at fiedlerfamily.net
"This heavenly city, then, while it sojourns on earth, calls citizens
out of all nations, and gathers together a society of pilgrims of all
languages, not scrupling about diversities in manners, laws, and
institutions whereby earthly peace is secured and maintained, but
recognizing that, however various these are, they all tend to one and
the same end of earthly peace." -- St.  Augustine of Hippo