[Sca-cooks] Dijon Mustard?

CHARLES POTTER basiliusphocas at hotmail.com
Fri Apr 29 14:29:18 PDT 2011


I have one from the Italian 1549 Banchetti/Libro Novo by Christoforo Messisbugo.  A sweet and spicy mustard, enjoy!

                                                  Master B

                                                           Mostarda

     Pigula a libra una di zuccaro chiarificato, di cannella pesta fina oncia una, di gengeuero oncia una, di garofani 
oncia meza, di seneva pista oncia sei, et mescola insieme, e passa per lo setazzo, overo macina ogni cosa insieme
con macinella, e sera perfettissima, e non la volendo di zuccaro li porrai del mele.

    Take a pound (345g) of clear sugar water, a ounce (28.8g) of fine ground cinnamon (use true cinnamon not cassia),
a ounce of ginger, half-ounce of cloves, six ounces of ground mustard, and mix together, and pass through a sieve, or
grind everything together with a hand held grindstone, and it shall be perfect, and if you do not want it with sugar, you shall put honey. 
 

> From: bookshop at charter.net
> To: sca-cooks at lists.ansteorra.org
> Date: Fri, 29 Apr 2011 09:31:43 -0400
> Subject: [Sca-cooks] Dijon Mustard?
> 
> So, what I am reading is that Dijon was originally based on a mustard called
> French Mustard? Am I right? Now to find the recipe for that.
> 
>  
> 
> Eduardo do you have any favorite Italian mustard recipes you can recommend?
> So far I have made Red, Lumbard, Balled, German Horseradish (which I have
> yet to get to come out right for some reason), Cranberry Honey (not period)
> and New England Maple Mustard (not period). Thinking of doing
> 
> Sinab, Pear Mustard and Icelandic. Problem is I have to look carefully at
> those recipes to make sure they don't have ingredients (or they can tweaked)
> for non-refrigeration. My mustards are not refrigerated.
> 
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