[Sca-cooks] Dijon Mustard?

wheezul at canby.com wheezul at canby.com
Thu May 5 18:15:07 PDT 2011


Thought I was done but found one more thing in Petit Traite' Contenant La
Maniere de faire toute confitures dated 1589 on how to make mustard of
Dijon:

Pour fair moutarde de Dijon.

Prenez pour un sols de moutarde
commune , & trois ou quatre petites
cueillieres d'argent de la raisinée qui se
fait de raisins noirs en temps de vendan-
ges, ou bien du moust qui est du vin cuit ,
qui se fait aussi en mesme temps que
vous délayerez bien avec vostredite
moutard , y adjoûtant un peu de pou-
dre de canelle battuë dans un mortier de
marbre avec un grain de bon musc.

Rough translation:

To make mustard of Dijon

Take for a grinding of common
mustard and three or four small
silver spoons of raisins that are made
of black grapes in grape harvest
time, or as well the must that comes from cooked wine,
and at the same time as you will dilute the said
mustard, therein add a little powder
of cinnamon beaten in a mortar of
marble with a grain of good musk.

There are probably further nuances to 'vin cuit' that I don't have time to
investigate at the moment, but thought at least add this to the
discussion.

It sounds awful good to me, but definitely not gray poupon-like somehow,
venturing an uneducated opinion.

Katherine




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