[Sca-cooks] Mustard recipes from Banchetti

[Raphaella DiContini]

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.