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Mustard-art - 9/14/00


"Mustard" by Ld. Daniel Raoul Le Vascon du Navarre’ (mka) Daniel C. Phelps.


Documentation for an SCA Arts and Sciences competition.


NOTE: See also the files: mustard-msg, spices-msg, herbs-msg, spice-mixes-msg, sauces-msg, Mustard-Making-art.





This article was submitted to me by the author for inclusion in this set of files, called Stefan's Florilegium.


These files are available on the Internet at: http://www.florilegium.org


Copyright to the contents of this file remains with the author.


While the author will likely give permission for this work to be reprinted in SCA type publications, please check with the author first or check for any permissions granted at the end of this file.


Thank you,

Mark S. Harris...AKA:..Stefan li Rous

stefan at florilegium.org




By Ld. Daniel Raoul Le Vascon du Navarre’


Of all the late period vinegar based sauces mustard is said to have been the most common.  Redon, Sabban, and Serventi in their book “The Medieval Kitchen, Recipes from France and Italy” state categorically that it "... was the most popular condiment in the Middle Ages , and the most ancient and widespread as well."  William Shakespeare mentions mustard nine times and mustard seed six times in his plays.


What do you say to a piece of beef, and mustard?

Then the mustard without beef.

The mustard is too hot a little.

Grumio, The Taming of the Shrew, 4,3


Let the mustard rest.

Katharina, The Taming of the Shrew, 4,3


The mustard was good.

Touchstone, As You Like It, 1, 2


The recipe I used in creating this entry was drawn from “The Medieval Kitchen”, the text cited above.  The authors of that text drew upon the “Le Menagier of Paris” as their source.  That 15th century manuscript, also known as “The Goodman of Paris” is a well authenticated source for many period recipes and much household advice.  


The following ingredients were used in this entry:


Wine Vinegar

Yellow Mustard Seed

Ground Black Pepper

Ground Cloves

Ground Nutmeg


Having the choice of using white mustard seed (Brassoca alba or Sinapis alba) or black mustard seed (Brassoca nigra) I decided to use white mustard seed as it is easier to work with, has a pleasing yellow color and is equally as period as the alternative.  I soaked the mustard seeds in vinegar for a week and processed them into a blender while adding the spices and additional vinegar until an appropriate consistency was achieved. I then aged the mustard in a tight fitting glass jar in my refrigerator for approximately a week.  


Please note that in creating this entry I specifically decided not to over process the mustard seed as I wanted to retain some variety in the texture of the finished sauce.  Additionally, for reasons of health and personal taste, I did not add salt to the mustard.   It thus may be somewhat less salty than the period original.      




O. Redon, F. Sabban, and S. Serventi; 1998, The Medieval Kitchen, Recipes from France and Italy, Translated by Edward Schneider, University of Chicago Press, Chicago Il. USA.


R. Bernoskie; 1992, Butter in the Bard, Original Traveling Chef, Rosemead, California.



Copyright 1999 by Daniel C. Phelps, 3359B Trafalgar Square, Tallahassee, Florida 32301.  email: <phelpsd at gate.net>. Permission is granted for republication in

SCA-related publications, provided the author is credited and receives a copy.


If this article is reprinted in a publication, I would appreciate a notice in

the publication that you found this article in the Florilegium. I would also

appreciate an email to myself, so that I can track which articles are being

reprinted. Thanks. -Stefan.


<the end>

Formatting copyright © Mark S. Harris (THLord Stefan li Rous).
All other copyrights are property of the original article and message authors.

Comments to the Editor: stefan at florilegium.org