[Sca-cooks] Period German Mustard Recipes (long)

[Jadwiga Zajaczkowa / Jenne Heise]

> One thing you might want to do is plan on preparing the various mustard
> sauces ahead of feast. I know for sure on the pear mustard that it needs a
> few says to age and mellow ( 2 days is OK, a week is about ideal) and having
> sampled a number of Jadwiga's mustards, I think hers would be best aged a
> bit as well. Otherwise, they tend to be pretty harsh. I can enjoy them like
> that, but I think the average feaster would prefer a mellower flavor.

It's definitely a matter of taste. Some people love them fresh-made, and 
the documentation suggests that they may have been made the same day. 
However, I would generally give a mustard at least 3 or 4 hours before 
serving, and 1-2 weeks mellows it quite a bit.

-- 
-- Jadwiga Zajaczkowa, Knowledge Pika jenne at fiedlerfamily.net 
"Information wants to be a Socialist... not a Communist or a 
Republican." - Karen Schneider