[Sca-cooks] Dijon Mustard?

[David Walddon]

Has anyone made the below recipe? 
I just tried it (with the honey not the zuccaro chiarificato). 
The clove is OVERWHELMING all other spices (including the mustard). 
The texture is pretty good (perhaps a bit thick) and the color is nice. 
Master B is this your translation? 
I have done a quick one of my own and there is not much room for interpretation. 
The only thing I am still wondering about is the weight measurements. 
I have Italian Weights and Measures (somewhere) I will head up and take a look. 
As well as what is before and after this in terms of recipes as the mustard seed is not soaked (below) and I am wondering if it should be. 

Other comments?  

Eduardo 

PS - I will put my redactions up on my blog (along with pictures) sometime tonight or tomorrow.

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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