[Sca-cooks] Final thoughts from my Laurel's Prize Tourney entry

[Elaine Koogler]

How about sharing the recipe you came up with for this?  I have made the red
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?

Kiri

On 9/11/07, Michael Gunter <countgunthar at hotmail.com> wrote:
>
>
>
> I made mustard from Le Menaigier de Paris where the seeds
> are soaked in red wine vinegar overnight and then ground and
> strained. After that I added nutmeg, mace, cinnamon & sugar.
> After sitting for nearly 3 weeks it was wonderful stuff.
>
>
>