[Sca-cooks] Another mustardy question.
Pixel, Goddess and Queen
pixel at hundred-acre-wood.com
Sun Nov 16 20:20:17 PST 2008
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
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