[Sca-cooks] Pear Mustard question
Sharon Palmer
ranvaig at columbus.rr.com
Wed Jul 21 14:05:42 PDT 2010
>There's a recipe in Rumpolt for a pear mustard
>that doesn't specify dried or preserved pears.
>
>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
>through the boiled pears in it/ like this it is
>good and well tasting/ if you wish instead of a
>good mustard/ you can crush anise and coriander
>together/ strain through with brown mustard
>powder/ and sweet boiled wine/ like this it is
>good and well tasting. (Ranvaig's translation)
When I tried this, I used both the cooked pears
and the juice, but re-reading it, I wonder if it
means only to use the boiled down juice. With
the cooked pears, it didn't keep well.
Ranvaig
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