[Sca-cooks] Messisbugo Mustard Re: Dijon Mustard?

[David Walddon]

Thanks for the confirmation on the weights. 
Have you looked at other editions or versions of Messisbugo? 
I only have access to the Arte Della Cucina transcription (mustard not included) and the Forni edition. There seems to be several other editions and it would be good to check the clove level in the other editions. 
When you say that a quarter ounce is much more consistent with other recipes do you mean in relation to other spices in other sauces? It would be interesting to do an analysis of those recipes that have weights and cloves in them to make this determination. 
The large amount of cloves is actually quite interesting. Almost red pepper like with the mustard and ginger. 
I am interested in seeing how it ages. 

Eduardo 

On May 1, 2011, at 11:53 AM, CHARLES POTTER wrote:

> 
> 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.