[Sca-cooks] Dijon Mustard?

[David Walddon]

Master B., 
So why sugar water? 
Is there another recipe or reference to zuccaro chiarificato being sugar water? 
I used the honey for two reasons. 1) Honey Mustard is one of my favorites - The sweet, fruitiness of honey and the sharp, spiciness of the mustard (and other spices) are my second favorite flavor combination (bitter anything being the first!) and 2) I felt that zuccaro chiarificato was not clear enough to use at this point and needed some more research. 
Can you shed any light on it? 

Eduardo 


On May 1, 2011, at 11:29 AM, CHARLES POTTER wrote:

> 
> I used Italian Weights And Measures From The Middle Ages To The Nineteenth Century by Ronald Edward Zupko and the weights I give are for Ferrara Italy in period .  I think the sugar water is say one cup of sugar to one cup of water which with modern sugar you just mix till it is clear, but in period they would have boiled the sugar and water and skimmed the 
> scum from the top and when it was clear it was done.  For the recipe you would then use 345g of clear sugar water mixed with the spices.
> 
>                                                 Master B
> 
>> From: david at vastrepast.com
>> Date: Sat, 30 Apr 2011 13:21:33 -0700
>> To: sca-cooks at lists.ansteorra.org
>> Subject: Re: [Sca-cooks] Dijon Mustard?
>> 
>> Are the pounds and ounces you are using from Italian Weights and measures? 
>> What is clear sugar water? Or what do you suspect it is? 
>> 
>> I am going to try this with the honey. Sounds delicious. 
>> 
>> Eduardo 
>> 
>> 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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