[Sca-cooks] Dijon Mustard?

[CHARLES POTTER]

Yes this my translation and I have made this in the past.  I do think that over time the mustard will come out more too fight back with the clove but I do admit that a half-ounce of cloves sounds too high and maybe Christoforo meant to say a quarter-ounce instead.  This would be much more consistant with other recipes in the Banchetti/Libro Novo.

                                                       Master B 

> From: david at vastrepast.com
> Date: Sat, 30 Apr 2011 19:36:39 -0700
> To: sca-cooks at lists.ansteorra.org
> Subject: Re: [Sca-cooks] Dijon Mustard?
> 
> 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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