[Sca-cooks] Re: Sca-cooks Digest, Vol 13, Issue 77

[Elaine Koogler]

Must is what you have when making wine...before the wine ferments. I 
believe you can get it from a wine-making supply place...look for such a 
place through Google. I didn't have any the first time I made this, so 
used burgundy instead. It came out ok, so if that's what you have to 
use, not to worry.

Yes, it is three-quarters of a cup...if you used 3 or 4 cups, then you'd 
have spreadable raisins flavored with wine and mustard rather than the 
other way around.

Hope this helps!

Kiri

tracey sawyer wrote:

>Milady,
> 
>2 Questions:  Where does one buy must or does it have another name that I might recognise?  
>and 2 - is that "3 or 4 cups of raisins" (and dates) or "three quarters of a cup"?  I would guess 3 quarters but it says 'cups' in the plural,  so I wanted to check.
> 
>(BTW I've been challenged to provide a complete feast and accompanying drinks.  I know pretty much what I'm doing -- but if I see a better idea am happy to change it....)
> 
>Lowry
>
>
>
>2 cups mustard seed
>
>2 cups must
>
>4 tsp. Cinnamon
>
>3/4 cups raisins
>
>3/4 cups dates
>
>1 1/2 cups white wine vinegar (or verjuice)
>
>1/2 cup balsamic vinegar
>
>1 cup bread crumbs
>
>
>
>
>
>Lady Lowry ferch Gwynwynwyn ap Llewelyn   mka: Tracey Sawyer
>
>
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