[Sca-cooks] Another mustardy question.

Nick Sasso grizly at mindspring.com
Mon Nov 17 13:28:24 PST 2008

-----Original Message-----
Interestingly enough, I presented mustards from 5 texts (4 German
sources and Libellius de arte coquinaria) and Rumpoldt was the only
one that called for Brown mustard. > > > > >

Now this begs another set of questions that I don't have answers for: Brown
as opposed to what? Yellow? Specifying brown seems logically to imply
another type.

Is this 'brown' a different species, or a different preparation/handling? (I
know there are several modern species available) Where and when was this
"brown" available first for use?  What made the brown more appropos for this
as opposed ot other preparations?  Was the original mustard all genenrically
called 'mustard' this brown, or some other kind . . . which came first,

pacem et bonum,
niccolo difrancesco

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