[Sca-cooks] Mustard - Can you cut it?

jenne at fiedlerfamily.net jenne at fiedlerfamily.net
Mon Nov 26 14:26:43 PST 2007

> Jenne Heise wrote:
>> J.O. Swahn in his _Lore of Spices
> explains Mrs. Clement's invention of bolting and sifting mustard seed.
> Yes the citation would be helpful but there are several references not
> making it vital.
> No matter what we write about Stefen seems to have always said something
> on the topic before hand but he or colleagues did not mention Mrs.
> Clements in Zajaczkowa's _Mustard-Marking-art--12/7/06_.
> http://www.florilegium.org/files/FOOD-CONDIMENTS/Mustard-Making-art.html
> as he is talking about coarse grinding.

Yes, this is what I said in that article:
"Nowadays we buy mustard flour, ground and sifted/bolted in the same
manner as wheat flour, but Sarah Garland in The complete book of herbs and
spices, and Rosetta Clarkson in Magic Gardens: A modern chronicle of herbs
and savory seeds, say that the modern process for bolting mustard flour
was not invented until the 18th century (1700's)."

Now I shall have to go look at all the sources and update the document
before sending the update to Stefan. *shakes head*

-- Jenne Heise / Jadwiga Zajaczkowa
jenne at fiedlerfamily.net

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