[Sca-cooks] Mustard

Michael Gunter countgunthar at hotmail.com
Tue Sep 11 11:09:00 PDT 2007

>How about sharing the recipe you came up with for this?  I have made the 
>mustard from Platina, but haven't tried this one and it sounds like another
>really great sweet mustard.  Do you think it might work with Splenda rather
>than sugar?

It's actually very simple.

Item, if you would make mustard in the country in haste, bray mustard seed 
in a mortar & moisten it with vinegar & run it through the strainer & if you 
would prepare it at once, set it in a pot before the fire. Item, if you 
would make good mustard & at leisure, set the mustard seed to soak for a 
night in good vinegar, then grind it in a mill & then moisten it little by 
little with vinegar; & if you have any spices left over from jelly, clarry, 
hippocras or sauce, let them be ground with it & afterwards prepare it.

I just took some brown mustard seed and soaked it in red wine vinegar
overnight. The next day I ground the seeds (a mortar and coffee grinder 
nearly identical results).  Vinegar was added until the correct consistancy 
achieved. The result was a bit too lumpy for my taste so I scrapped the mass
through a strainer which removed the husks but still produced a fairly lumpy
mustard so it had a nice texture when bitten into. I checked out a recipe 
hippocras and looked in my cabinet for spices. Basically use what you have.
I used nutmeg, cinnamon, mace and sugar and then put it in a little 
pot covered with wax paper and let it sit for almost three weeks. Every once
in a while I'd give it a little stir but that is it.

I'm not sure if it would work with Splenda. But experimentation is what we
are all about.


Kick back and relax with hot games and cool activities at the Messenger 
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