[Sca-cooks] Another mustardy question.

Terry Decker t.d.decker at att.net
Sun Nov 16 21:59:54 PST 2008

>My question is whether this is one mustard recipe or two, because it could 
>in theory be either.
I think it is two recipes.  When I made it for my feast last year, I took 
the first recipe as a pear mustard, but looking at it again, I wonder if it 
should be pears in mustard sauce.

You translated "Most" as cider syrup, while I translated it as grape juice. 
The dictionary says unfermented fruit juice, must (for wine), and that 
"Apfelmost" is cider.   I'm not sure which is more correct.


Zugehörung 10. Seudt Birne in süssem Most / thu sie auß auf ein saubers Bret 
/ und laß kalt werden / laß den Most weiter sideden / biß er dick wirt / laß 
jn darnach kalt werden / streichs mit braunem Senf durch / thu alsdenn die 
gesottenen Birne darein / so wirt es gut und wohl geschmack. Wiltu aber ein 
guten Senf haben / so stoß Aniß und Coriander durcheinander / streichs durch 
mit braunem Senfmehl / und süssen gesottenem Wein / so wirt es gut und wohl 

10. Seethe pears in sweet grape juice/ take them out on a clean board/ and 
let cool/ let the juice boil/ until it is thick/ let it also get cold/ press 
through with brown mustard/ and put the boiled pears in it/ like this it is 
good and well tasting/ if you wish instead to have a good mustard/ you can 
crush anise and coriander together/ strain through with brown mustard 
powder/ and sweet boiled wine/ like this it will be good and well tasting.

Ranvaig, I think you are correct in saying it is two recipes, one for pears 
in a mustard spice syrup and the other for mustard.  I also think you are 
correct in saying it calls for grape juice rather than cider.  I also note 
that the first recipe calls for brown mustard while the second calls for 
powdered brown mustard.  It occurs to me that the second recipe may be what 
is referred to as Mostrich or French mustard.


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