[Sca-cooks] Grinding mustard seed

[Stefan li Rous]

Jadwiga Zajaczkowa commented:
> Pre-ground mustard flour isn't really period, as the bolting process used
> for mustard flour was invented in the late 17th/early 18th century.
> Stone-ground mustard meal is a good approximation. However, I haven't
> found pre-ground black mustard meal, so I grind a lot of my own. (I just
> ordered 3 lbs of black mustard from my supplier).
What makes you think they didn't sift the mustard seed in period? They sifted flour. Sometimes multiple times.

Or do you meant that the sifting or the bolting process results in a slightly
different material? I would think though that buying pre-ground mustard seed,
like other spices discussed here would result in some of the oils evaporating
away.
Since mustard seed was grown locally in Europe, and didn't have to get
transported from India and Asia to Europe, I'm wondering if the mustard seed
they had in period might even have been much fresher than the usual ground
mustard seed in our modern groceries.
--
THLord Stefan li Rous    Barony of Bryn Gwlad    Kingdom of Ansteorra
    Mark S. Harris            Austin, Texas         StefanliRous at austin.rr.com
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