[Sca-cooks] Commercial Mustard ingredients.

[Johnna Holloway]

Lombardy mustards almost always include honey
but originally they came or were reputed to be a recipe
from the region of Lombardy.
See http://www.emmeti.it/Cucina/Lombardia/Storia/Lombardia.ART.3.en.html
http://www.esteri.it/eng/7_45_109_169.asp
for more about the foods of the region.
http://www.florilegium.org/files/FOOD-CONDIMENTS/Mustard-Making-art.html
which is Jadwiga's article has  two English recipes specific to making them.
Types are described here at:
http://www.mustardmuseum.com/
Colman's still has a mustard museum in Norwich in the UK but I didn't find
a link to it this am.

Johnnae llyn Lewis

Sue Clemenger wrote:

> So, gang, if I wanted to make my own, I could do it with white wine, 
> possibly vinegar (white wine, I assume), and lighter-colored mustard 
> seeds?
> How interesting!
> So...next question, aimed primarily at Master A.  What makes a 
> lumbardy mustard "lumbardy?"
> How many other name-varieties of mustard can we think of? And did 
> folks in the middle ages make any of the same distinctions?
> (okay, so that's more than one more question, but I'm a)going 
> somewhere with it, and b)just plain curious anyways....
> --maire, ignoring her spinning for the greater attraction of food ;o)
>
>