[Sca-cooks] Mustard recipes from Banchetti
Raphaella DiContini
raphaellad at yahoo.com
Wed Nov 23 10:53:45 PST 2011
Greetings, Master B sent me a new copy of the Banchetti and I was able to pull out the two mustard recipes. The first one seems to call for just ground mustard seeds, while the second calls for "refined mustard" so I may try it with the mustard oil and see how it turns out.
In joyous service,
Rafffaella
85 D
MUSTARD
Take a pound of clear sugar water, a ounce of fine ground cinnamon, 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 handheld grindstone, and it is perfect, and if you do not want with sugar then you shall put honey.
85 E
MUSTARD OF A DIFFERENT KIND
Take four pounds of honey, and put it in a pot with two glasses (~14 ounces) of strong white vinegar, and make it to simmer so much that scum appears. Then skim away this scum with a skimming ladle, and strain named honey through the cloth filter. Then return it to the fire, and make it to boil so much that turns it thick like it is when it is fresh, then remove it, and mix with the refined mustard in strong vinegar. Mix very well so that it becomes like a confection of choice drugs, but you need to taste often so that it is what you want for strength. Then add an ounce of best cinnamon, and a small amount of rose water.
To refine the mustard take that that is pounded very finely and pass through the cloth filter, and put in a basin so that you incorporate with the boiling strong vinegar mixing every day two times for the space of eight days so that it removes it’s bitterness, and that remainder mix with the confection of choice ingredients.
More information about the Sca-cooks
mailing list