[Sca-cooks] Another mustardy question.

[Pixel, Goddess and Queen]

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).

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

Margaret

On Mon, 17 Nov 2008, ranvaig at columbus.rr.com wrote:

>> 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.
>
> Ranvaig
>
> 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 geschmack.
>
> 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.