[Sca-cooks] Dijon Mustard?
David Walddon
david at vastrepast.com
Sat Apr 30 13:21:33 PDT 2011
Are the pounds and ounces you are using from Italian Weights and measures?
What is clear sugar water? Or what do you suspect it is?
I am going to try this with the honey. Sounds delicious.
Eduardo
On Apr 29, 2011, at 2:29 PM, CHARLES POTTER wrote:
>
> 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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