[Sca-cooks] Fruit Mustard of Cremona

[lilinah at earthlink.net]

I am still looking through de Casteau, Ouverture 
de la Cuisine - written circa 1585, published 
1604 - for Cameline-like sauce - i have found one 
so far. And i saw this. Perhaps this has been 
posted to the list already, if so i don't recall. 
It sure sounds delicious!

Pour faire moustarde de Cremone.
<<066>>
Prennez demye libure de pelleures
d'orenge confites en succre, demye libure
de poires de coing confites en succre
ou marmelade, & le tout haschez
bien ensemble bien menu: puis prennez
demye pinte de moustarde bien
espes, puis prennez succre fondu auec
eau de rose, & mettez dedans du tornesol,
& faites boullir auec pour donner
couleur bien rouge, & le laissez boullir
comme cirope, & meslez dedans ce que
vous auez hasché, & meslez la moustarde
auec, mettez de la cirope assez, &
seruez dans des petits plats trois ou
quatre cueilliers pour mettre a table
auec le rosty.

To make mustard of Cremona.
Take half pound of orange
peels preserved in sugar, half pound
of quinces preserved in sugar
or marmelade*, & chop it all
[*Note: marmelade was generally of quinces at this time]
well together very fine: then take
half pint of quite thick
mustard, then take sugar melted with
rose water, & put in some <tornesol>**
[**Note: scholars are not quite certain what 
turnsol is, but clearly it makes food reddish]
& boil with [it] to give
a very red color, & let it boil
like syrup, & mix therein that which
you have minced, & mix the mustard
with (it), put enough of the syrup, &
serve in some little dishes three or
four spoonfuls to put on the table
with the roast.

This is my initial rough translation, but i think it is clear enough.

Sure sounds delicious to me!
-- 
Urtatim [that's err-tah-TEEM]
the persona formerly known as Anahita