[Sca-cooks] Another mustardy question.

ranvaig at columbus.rr.com ranvaig at columbus.rr.com
Mon Nov 17 08:50:21 PST 2008

>Actually it's not my translation, it's Serena da Riva's as reposted in Jadwiga's mustard article. I think I agree with you on the pears in mustard sauce, although a pear and cider mustard would be pretty tasty (and might get made for personal consumption anyway regardless of whether or not it's accurate).

I've made pear mustard before, someone posted a recipe here, I think.

>Now I'm wondering if sweet cider could ever be considered a reasonable substitute for wine must in medieval mustard. Hmmmm.

I think cider would be quite reasonable, although maybe not with pears, you might overwhelm the pear flavor.  Perry or pear juice might be nice too.

(watching the snow drift gently down)

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