[Sca-cooks] Another mustardy question.

[Pixel, Goddess and Queen]

This one is for Jadwiga and Serena da Riva and anybody else who either has 
worked with Rumpolt or reads medieval German.

Anyway.

There's this mustard recipe in Rumpolt:

Max Rumpolt, Ein New Kochbuch

10. Seudt Birn in ssem Most / thu sie auauff ein saubers Bret/ vnd lakalt 
warden / laden Most weiter siden / bier dick wirt / lain darnach kalt 
warden / streichs mit braunem Senff durch / thu alsdenn die desotten Birn 
darein / so wirt es gut vnnd wolgeschmack. Wiltu aber ein guten Senff 
haben / so stoAnivnnd Coriander durcheinander / streichs durch mit braunen 
Senffmehl / vnd ssen gesottenem Wein / so wirt es gut vnnd wolgeschmack.

10. Cook Pears in sweet cider syrup/ then put it off onto a clean Board / 
and let it become cold / let the cider syrup continue to boil / until it 
becomes thick / let it also become cold / press it through a sieve with 
brown Mustard / then also put in the Pears / so it will be good and well 
tasting. When you would have a good Mustard / so pound Anise and Coriander 
altogether / press it through a sieve with brown Mustard flour / and sweet 
boiled wine / so it will be good and well tasting.

******

My question is whether this is one mustard recipe or two, because it could 
in theory be either.


Many thanks!

Margaret FitzWilliam
Nordskogen
Northshield