[Sca-cooks] mustard help

[Tom Bilodeau]

The recipe in Rumpolt says

Braun Senf mit lauterm Essig angemacht / ist auch gut 

Or 

Brown mustard with clear vinegar put in it is also good.


I've found that apple cider vinegar works better with crushed brown mustard
seeds.  White vine vinegar with brown mustard seeds is too acidic for most
palates - unless you are accustomed to it.  YMMV.

I also found that it is best to make the mustard and then let it sit and age
for a few weeks.  The longer, the better - sort of mellowing the
ingredients. You can then serve it as tick mustard - suitable to spreading
on pretzels or on other foods.


 Tirloch 

-----Original Message-----
From: sca-cooks-bounces at ansteorra.org
[mailto:sca-cooks-bounces at ansteorra.org] On Behalf Of
jenne at fiedlerfamily.net
Sent: Sunday, September 28, 2003 7:27 PM
To: Cooks within the SCA
Subject: Re: [Sca-cooks] mustard help


> I'm going to attempt my first mustard tomorrow.  Does anyone have a 
> recipe that would be good on pretzels?

Well, they all are.
The simplest is the basic German mustard from Rumpolt:

Brown mustard made up with clear vinegar/ is also good.

Grind brown mustard seed, and then add white _wine_ vinegar, until it is
'thin and running'. Serve.

Other mustard recipes collected here:
http://www.lehigh.edu/%7Ejahb/herbs/Mustards.html

-- Pani Jadwiga Zajaczkowa, Knowledge Pika jenne at fiedlerfamily.net  "in
verbis et in herbis, et in lapidibus sunt virtutes" (In words, and in
plants, and in stones, there is power.)


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