[Sca-cooks] Messisbugo Mustard - Was Dijon Mustard

[David Walddon]

I found the Mustard recipe in my copy of Messisbugo (FYI it is not included in the Messisbugo selections in Arte Della Cucina where I looked first!) 

There are no Mustard recipes before this one but ther are instructions for Mostarda d'altra sorte (Mustard of other sorts) following the original recipe for Mostarda. 

Also Master B it seems there is at least one (insignificant) transcription error in the below. It should be Piglia libra not Piglia a libra. 

Eduardo 


On Apr 30, 2011, at 8:19 PM, David Walddon wrote:

> 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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