[Sca-cooks] Messisbugo Mustard - Was Dijon Mustard

[David Walddon]

I am fine with that interpretation as long as the ounce to pound ratio is 12 to 1 at that time and place in Italy. 
I used the 12/1 ratio for the redaction I just made up. 
It is however REALLY clove dominate. 
This might change with a bit of age (the mustard is likely to come out) or maybe the sugar water (instead of honey) might release more mustard flavor. 

Another question - Anyone know what why sugar water was chosen instead of clarified sugar or clear sugar (see below Florio translations)? 
Could it be melted sugar? 

Any thoughts on this? I would translate it as "clarified sugar" if I was translating it. 

Eduardo 

Original word chiarificato not found in Florio in this form. 
It is in Florio in this form chiarifcare and the entry says - Chiarificare, as Chiarire 

The entry for Chiarire in Florio says - Chiarire, Chiarifco, Chiarito, to clarifie, to cleere, to rarifie. Also to resolve, to put out of doubt. 


On Apr 30, 2011, at 7:59 PM, Terry Decker wrote:

> Actually, you don't need to worry about the weights.  The recipe, by weight, is 24 units sugar water, 2 units ground cinnamon, 2 units ginger, 1 unit cloves, and 12 units ground mustard.  The gram weights shown suggest that the translator is using the Roman pound of 12 ounces and are a hair off of the actual weights.
> 
> Bear
> 
>> 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.
> 
> 
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