mustard-msg - 2/13/08 Mustard seed in period. sauces. recipes. NOTE: See also the files: sauces-msg, aspic-msg, herbs-msg, ham-msg, sausages-msg, pretzels-msg, herbs-cooking-msg, meat-pies-msg, spices-msg, murri-msg. ************************************************************************ NOTICE - This file is a collection of various messages having a common theme that I have collected from my reading of the various computer networks. Some messages date back to 1989, some may be as recent as yesterday. This file is part of a collection of files called Stefan's Florilegium. These files are available on the Internet at: http://www.florilegium.org I have done a limited amount of editing. Messages having to do with separate topics were sometimes split into different files and sometimes extraneous information was removed. For instance, the message IDs were removed to save space and remove clutter. The comments made in these messages are not necessarily my viewpoints. I make no claims as to the accuracy of the information given by the individual authors. Please respect the time and efforts of those who have written these messages. The copyright status of these messages is unclear at this time. If information is published from these messages, please give credit to the originator(s). Thank you, Mark S. Harris AKA: THLord Stefan li Rous Stefan at florilegium.org ************************************************************************ From: dpeters at panix.com (D. Peters) Newsgroups: rec.org.sca Subject: Re: Mustard/Condiment Question Date: 17 Apr 1996 19:59:35 -0400 >"I have been looking for ways to make my campsite more >authentic. I know from my research that "they" often used mustard >as a condiment. What I haven't been able to track down is whether >that was powdered, as a sauce, a chutney or relish, or what. Does >anyone have any suggested sources that I might have overlooked?" What my researches in medieval cookery have turned up is: Mustard was served as a sauce for meat in England and France from roughly the 13th-15th centuries (I haven't pursued later sources because I'm more interested in earlier sources); mustard recipes generally call for a mixture of mustard seed, vinegar, variable spices, and (occasionally) honey; culinary writings from the above period state that mustard is to be served as a condiment for salted (preserved) meats (in menus, it is also mentioned with brawn). A redaction of _Le Menagier's_ mustard sauce appears in Cariadoc and Elizabeth's _Miscellany_; I worked out a redaction of a honey mustard sauce in a collection of 13th century N. European recipes (e-mail me if you'd like to see it). Other Rialto regulars (or lurkers) probably have other ones. Have fun.... De Gustibus, D.Peters From: sbloch at adl15.adelphi.edu (Stephen Bloch) Newsgroups: rec.food.historic,rec.org.sca Subject: Re: history of mustard Date: 4 Jan 1997 16:06:54 GMT Organization: Adelphi University, Garden City, NY <bagabne at ix.netcom.com> wrote: >does anybody know if wet mustard is period? Yes, definitely. It wasn't exactly like modern mustard, but "mustard sauces" go back to at least the 13th century. The 14th-c. Catalan _Llibre de Sent Sovi_ gives a recipe "to make mustard our way", with finely ground mustard seed, broth, and honey or sugar, pointing out that "the French style" is tempered with vinegar rather than broth. The 13th-c. Arabo-Andalusian _Manuscrito anonimo_ gives the following recipe for "Sinab": Clean good mustard and wash it with water several times, then dry it and pound it until it is like antimony [?]. Sift it with a sifter of hair, and then pound shelled almonds and put them with the mustard and stir them together. Then press out their oil and mash them with breadcrumbs little by little, not putting in the breadcrumbs all at once but only little by little. Then pour strong vinegar and eggs over this dough for the dish, having dissolved sufficient salt in the vinegar. Then dissolve it well to the desired point, and clarify it thoroughly with a clean cloth; and there are those who after it is clarified add a little honey to lessen its heat. Either way it is good. If I recall correctly, a 13th-c. Anglo-Norman source also describes a mustard sauce and specifies its particular affinity for pork. -- Stephen Bloch sbloch at panther.adelphi.edu http://www.adelphi.edu/~sbloch/ Math/CS Dept, Adelphi University From: dpeters at panix.com (D. Peters) Newsgroups: rec.food.historic,rec.org.sca Subject: Re: history of mustard Date: 4 Jan 1997 13:07:06 -0500 Stephen Bloch <sbloch at adl15.adelphi.edu> wrote: >If I recall correctly, a 13th-c. Anglo-Norman source also describes a >mustard sauce and specifies its particular affinity for pork. No, I believe that the _Enseignements_ specifies mustard as a condiment for meats that have been salted. (Gee, Steve, the Anglo-Norman sources are in one of the filing cabinets at home. You *could* have checked :-)) Getting back to work, D.Peters Newsgroups: rec.food.historic,rec.org.sca From: wp823 at freenet.victoria.bc.ca (Jo Beverley) Subject: Re: history of mustard Organization: Victoria Freenet Association Date: Thu, 9 Jan 1997 21:12:38 GMT As a lurker here (I confess, I just skim through looking for anything that might be relevant to one of my romance novels) I'll contribute the fact that mustard seed was known and used in Anglo-Saxon times. If anyone here is interested in research of that period, a UK company called Anglo Saxon Books puts out some detailed works, such a two-volume set on food. I use them because my novels are late 11th, early 12th century and most books favor the later period. Jo Beverley From: jfideli at newshost.li.net (Fideli) Newsgroups: rec.food.historic,rec.org.sca Subject: Re: history of mustard Date: 13 Jan 1997 04:21:26 GMT Organization: LI Net (Long Island Network) Greetings...don't know how I passed over this post. being a food researcher more than anything else.....here goes...just a quick find....from my notes.... " {Prepared mustard} (gerenodne senep) was apparently used as a flavouring with bread or other food (op cit.) . A mixture is to have 'the forum in which mustard is tempered for flavouring' (pa onlicnesse geworht pe senop bid getemprod to inwisam), and we learn that this could be spooned up, and so had the pasty consistency that made mustard has today. Cumin is also mentioned as an ingredient in a sauce, and both mustard and cumin were found in the Oseberg ship burial in Norway." from Hagen, Ann; A handbook of Anglo-saxon food Processing and Consumption; Anglo-Saxon Books. Chippenham, Wiltshire, England. 1994. <covering a period from the 5th cent. through 1100 ADE.> This quote is sub-quoted from Foote, P.G. & D.M. Wilson; The Viking Achievement. Sidgwick & Jackson. 1970. Lord Xaviar the Eccentric From: "Timothy.Moss" <Timothy.Moss at ncl.ac.uk> Newsgroups: rec.food.historic,rec.org.sca Subject: Re: history of mustard Date: 15 Jan 1997 10:51:30 GMT Organization: University of Newcastle upon Tyne As far as my knowledge goes, Anglo-Saxons (and presumably any other civilisation which had mustard) ate the mustard leaves raw before eating the seeds. We tend not to these days, even though the modern mustard bush is a wimp compared to the medieval thick stalked shrub, almost the size of a sapling. Tim. From: L Herr-Gelatt and J R Gelatt <liontamr at postoffice.ptd.net> Date: Wed, 23 Apr 1997 09:47:43 -0500 (CDT) Subject: SC - THE SOAP-BOX + Horseradish Recipe <snip> OK. To the inevitable questions: 1 cup heavy cream 1 small Jar Prepared Horseradish OR 1/2 cup grated fresh horseradish and 1/4 cup malt vinegar 1/2 tsp dry mustard powder sugar to taste if desired (I don't) Salt if desired Whip the cream to stiff consistency. Fold in remaining ingredients to taste. Chill. Serve cold with roasted meats. I have, upon occaision, doubled the horseradish with good result. No, I have no documentation. It's traditional English. They are all documentable ingredients, and that's as close as I have bothered to get. From: "Philip W. Troy" <troy at asan.com> Date: Wed, 23 Apr 1997 11:53:24 -0400 Subject: Re: SC - THE SOAP-BOX + Horseradish Recipe L Herr-Gelatt and J R Gelatt wrote: > No, I have no documentation. It's traditional English. They are all > documentable ingredients, and that's as close as I have bothered to get. Lovely stuff, Aoife! I like sour cream in mine, which takes it away from the English repertoire and into something more like Eastern European. There's a recipe for horseradish sauce in Digby, if I remember correctly, which omits the cream and includes a bit of sugar. A bit like bottled horsradish with additional seasonings. Hard to go wrong. Adamantius From: Philip & Susan Troy <troy at asan.com> Date: Sun, 29 Jun 1997 11:53:39 -0400 Subject: Re: SC - mustard history linneah at erols.com wrote: > Any comments on the recent article by Edythe Preet ( LA Times syndicate) that > said: > > "In the Middle Ages, mustard was a fixture on every table. It disguised the > rank taste of spoiled food and camouflaged the immense amount of salt used to > preserve meat. The small seeds, crushed into powder, were mixed with the > leavings of wine - grape must. Hence the name for this mixture is much the > same in most European languages... When made by those who did not have > access to wine, mustard powder was mixed with vinegar. Honey was often added > to minimize its sharpness." We've been through this pretty exhaustively before on this list. Not a comment on the above poster, just a comment on the claim about disguising "the rank taste of spoiled food" and camouflaging "the immense amount if salt used to preserve meat", which is one I've never heard before ; ). It does seem to be true that mustard was fairly ubiquitous across medieval Northern Europe; it i s one of the relatively few spices that is native to much of Europe, and therefore comparatively inexpensive. It is also true that mustard seems to be commonly used in combination with cured or salted meats, just as it is used today. However, I find it hard to accept the implication that such meat was eaten without soaking and otherwise desalting it. Recipes generally are pretty detailed about this process, and in an environment where salt meats were eaten pretty frequently it would have been common knowledge how to get around this. > I like mustard but I don't often see it at feasts. Was it really as > ubiquitous as the above makes it sound? As with many things, it depends on when and where you are. Taillevent refers to it several times, and gives at least one recipe, IIRC. Le Menagier either gives a recipe or says to buy it from the sauce merchant in different references, or both. Both The Forme of Cury and Das Buoch Von Guter Speiss include recipes for a mustard sauce for preserving fruits and vegetables: a similar recipe is in Le Menagier de Paris, but I believe offhand that the mustard element is toned down in comparison to the other recipes I mention. Adamantius From: gfrose at cotton.vislab.olemiss.edu (Terry Nutter) Date: Sun, 29 Jun 1997 12:51:09 -0500 Subject: Re: SC - mustard history Hi, Katerine here. Linneah writes: >Any comments on the recent article by Edythe Preet ( LA Times syndicate) that >said: > >"In the Middle Ages, mustard was a fixture on every table. It disguised the >rank taste of spoiled food and camouflaged the immense amount of salt used to >preserve meat. The small seeds, crushed into powder, were mixed with the >leavings of wine - grape must. Hence the name for this mixture is much the >same in most European languages... When made by those who did not have >access to wine, mustard powder was mixed with vinegar. Honey was often added >to minimize its sharpness." Most of this is complete garbage. They didn't eat spoiled food; and they had several techniques to leech the salt out of preserved meat (and fish). Must is not "the leavings of wine". It is reduced grape juice. You see it at some processes of vintning; but it was also made directly from grapes, with no fermentation, as a sauce. Mustard was not made with must; the name is the name of the plant. Mustards could be made with either wine or vinegar or both; or for that matter, with neither. But people with no access to wine were unlikely to have access to vinegar either. What is true: mustard sauces were common and popular. They were generally made with a wine or vinegar base, and often sweetened (though in the recipes I am familiar with, sugar and sweet spices are more common than honey). >I like mustard but I don't often see it at feasts. Was it really as ubiquitous >as the above makes it sound? It was a common sauce. There are surviving recipes for it, and lots of mentions of it. Cheers, - -- Katerine/Terry From: david friedman <ddfr at best.com> Date: Mon, 30 Jun 1997 21:49:28 -0700 (PDT) Subject: Re: SC - mustard history Linneah quotes an article on mustard and asks: >I like mustard but I don't often see it at feasts. Was it really as >ubiquitous as the above makes it sound? _Food and Drink in Britain_ (C. Anne Wilson) quotes figures for a fifteenth-century English household which in a given year used 3/4 lb saffron, 5 lb pepper, 2 1/2 lb ginger, 3 lb cinnamon, 1 1/4 lb each of cloves and mace, and 84 lb mustard seed. Mustard, after all, was locally grown and was a whole lot cheaper than spices which had to be imported from the Orient. Elizabeth/Betty Cook Date: Wed, 30 Jul 1997 16:04:00 -0500 From: gfrose at cotton.vislab.olemiss.edu (Terry Nutter) Subject: RE: SC - The siege cook challenge. Hi, Katerine here. Juana Teresa asks: >I have a question about a recipe in something called Harleian MS. #4016: >the dish is "Ffesaunte rosted" ... it all seemed so simple and straight- >forward until I got to the phrase "his sauce is Sugur and Mustard." >GOOD GRIEF!! Is that the same "French's mustard & brown sugar" affair >that I was terrorized by on Aunt Olive's Christmas ham throughout my >innocent childhood??? Not precisely. Mustard sauces were a staple (so much so that they are often referred to, but there are few recipes for them). But they weren't like French's. (What is?) I would take this to mean either that you use a mustard -- but a medieval one -- and sprinkle on sugar, or (more likely) that you use mustard, but in making it, go a little heavy on the sugar. Here's a mustard sauce from the Menagier that I use a lot: (Translated) Original: If you would make provision of mustard to keep for a long time, make it in the harvest season and of soft pods. And some say that the pods should be boiled. Item, if you would make mustard in the country in haste, bray mustardseed in a mortar and moisten it with vinegar and run it through the strainer and if you would prepare it at once, set it in a pot before the fire. Item, if you would make good mustard and at leisure, set the mustardseed to soak for a night in good vinegar, then grind it in a mill and then moisten it little by little with vinegar; and if you have any spices left over from jelly, clarry, hippocras or sauces, let them be ground with it and afterwards prepare it. Amounts as I make it: 3 tsp + dash ground mustard scant 1/8 tsp black pepper 2 1/2 T white wine vinegar scant 1/2 tsp sugar 1 1/2 T water 1/8 tsp + mace 1/8 tsp coriander 1/8 tsp + cloves 1/8 tsp + ginger Step-by-step: 1. Mix all ingredients thoroughly. 2. Simmer, stirring gently, until it begins to thicken. It will not get very thick while it is hot. 3. Take it off the heat, and let it cool. Notes: This makes a wonderful mustard. You can use commercial ground mustard seed for it, but it is much better if you get whole mustard seeds and grind them. It thickens when it gets cold. Good with beef or pork, or for that matter chicken, or mutton, or anything you'd consider putting mustard with. Cheers, - -- Katerine/Terry Date: Wed, 30 Jul 1997 17:20:41 -0400 From: Philip & Susan Troy <troy at asan.com> Subject: Re: SC - The siege cook challenge. Terry Nutter wrote: <mustard recipes snipped> > This makes a wonderful mustard. You can use commercial ground mustard seed > for it, but it is much better if you get whole mustard seeds and grind them. I second the motion! I usually use a combination of whole black mustard seeds, ground freshly in a mortar, with Coleman's, which is commercially ground white mustard. This gives it a nice texture and an interesting speckled appearance, while still being a little easier than grinding it all yourself. > Good with beef or pork, or for that matter chicken, or mutton, or anything > you'd consider putting mustard with. Essential for salt meats of all kinds. Yes, including corned beef, which is a close relative of several forms of salted beef found in period Europe. Also salt fish, according to some period sources, although perhaps the sugar should be omitted in that case. Also: don't forget to save some for hot dogs, if you do that sort of thing. Adamantius Date: Tue, 26 Aug 1997 20:27:45 -0700 (PDT) From: rousseau at scn.org (Anne-Marie Rousseau) Subject: Re: SC - capers >Oooh. Sounds delicicous! Redaction please, and original recipe(s) if >you have them. okeydokey! This is from _French Food in the Renaissance_ by me, which will hopefully be part of a CA soon (I've had MY part done for a year now! :)). This mailer won't take footnotes, so I've put in the citations in the text. Please don't use in any publication with checking with me. I'll likely give permission, I just like knowing where my stuff goes. [Included in these Florilegium files with permission of the author -ed] SAUCE ROBERT This rich, creamy, slightly tangy sauce appears in many of the French sources. There is some variation, for example _le Cuisinier francois_ (la Varenne, 1651) updates his with capers, but all use verjuice and mustard and butter. What its' served on seems to vary as well, with _le Menagier_ (Cariadoc et al 1991) putting it on poached sole (M30), _le Viandier de Taillevent_ (Prescott, 1989) on poached or baked John Dory (a North Atlantic flat fish) (T115, T207), and _le Cuisinier_ on Poor John (another fish, perhaps a regional name for a John Dory) (V80), goose (V33, p41), pork loin (V56, p48), or wild boar (V39, p67). We've enjoyed this sauce on bork, fish, lamb and even veggies although there's no documentation for the last two. Heck, ti's even good on bits of bread. POOR JOHN WITH A SAUCE ROBERT (la Varenne, V80) You may put it with butter, a drop of verjuice, and some mustard, you may alsso mixe with it some capers and chibols [chives or green onions]. BARBE ROBERT [SAUCE] (Taillevent, T207) Take small onions fried in lard (or butter according to the day), verjuice, vinegar, mustard, small spices and salt. Boil everything together. (A 1583 cookbook quoted by Pichon et al., p109) (M30, le Menagier de Paris) "POLE" and SOLE are the same thing, and the "pole" are speckled on the back. They should be scalded and gutted like plaice, washed and put in the pan, with salt on them and water, then put on to cook, and when nearly done, add parsley; then cook again in the same liquid, then eat with green sauce, or with butter with some of the hot cooking liquid, or in a sauce of old verjuice, mustard, and butter heated together. My version: 1 tsp rinsed and minced capers 2 tsp minced green onion, just the white part 2 tsp fine ground prepared mustard 1/2 stick butter (4T) 1 tsp cider vinegar or verjuice, if you can find verjuice Mix all the ingredients over low heat until the butter is melted and everything is blended. If it separates, whisk briskly until it reblends. Makes 1/2 cup sauce. Serve on poached white fish, roast pork or goose. Enjoy! - --Anne-Marie d'Ailleurs +++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ Anne-Marie Rousseau rousseau at scn.org Seattle, Washington Date: Thu, 02 Oct 1997 20:56:01 -0400 From: Philip & Susan Troy <troy at asan.com> Subject: Re: SC - Noemi's recipe challenge Varju at aol.com wrote: > Out of curiousity, Adamantius, why did you decide to use prepared mustard > rather than mustard powder? I suppose it was that a dollop of prepared mustard turns up frequently in sauces, while powdered mustard is generally used to make prepared mustard. Also, dishes that have powdered mustard in them are often a bit harsh, as it is hard to tell at first just how powerful the mustard will turn out to be when it is fully macerated with the other ingredients. Prepared mustard gives you a little more control in this regard, at least. And, I didn't think the vinegar in the mustard would be especially out of place here. Adamantius Date: Mon, 20 Oct 1997 11:15:51 -0400 From: Philip & Susan Troy <troy at asan.com> Subject: Re: SC - mustard and hiney saulce Robert Beaulieu wrote: > Does any one have a period recipe for a honey and mustard sauce to go > with a roasted faisan? While I don't have a period recipe for honey mustard, I can tell you a couple of things that may interest you. The first is that Taillevent recommends serving roast pheasant with fine salt only, and the second is that the addition of honey to mustard in the Middle Ages was a signature of Lombardy. Lombardy mustard appears to have been fairly coarse, almost like whole grain mustard, and slightly sweet from the added honey. I suspect that the coarse variety of Grey Poupon, with a little honey added to taste, and some white wine and/or white wine vinegar added to thin it down to a sauce, rather than a spreadable consistency, would be a good approximation of Lombard mustard sauce. You could, of course, make your own in more or less the same way. Adamantius Date: Sat, 25 Oct 1997 15:42:47 -0400 From: Philip & Susan Troy <troy at asan.com> Subject: Re: SC - Mustard soup James and/or Nancy Gilly wrote: > I can't find either of my copies of Baron Salaamallah's mustard soup recipe > (one from the *Nocking Point* a few years back, one from the A&S issue of > the *Pikestaff* around the same time). Do any of you folks from the > Eastrealm have it? (Margali? Ras? Adamantius?) And does anyone know what > documentation His Excellency has for it? I regret that I've never tasted His Excellency Salaamallah's mustard soup, but it does appear to have quite a wide reputation. The only mustard soup I can think of, offhand, from a primary source, is in le Viandier de Taillevent. He's got a recipe for egg sops, with a similar recipe for mustard sops, as a sort of partner to it. I don't recall if the mustard sops is a variation on the egg sops, or if it is intended that they be served together. Are poached eggs, or, for that matter, eggs in any form, involved in the mustard soup you know? This might provide a clue as to whether this soup has some basis in the Viandier's recipe. Adamantius Date: Mon, 27 Oct 1997 17:18:39 -0500 From: waks at world.std.com (Jane Waks) Subject: SC - Fo: Mustard soup recipe Forwarded from the East list. Since I didn't transcribe it myself, I can't comment on whether there was source info in the A&S article. - --Caitlin ORIGINALLY From sca-east-approval at world.std.com Mon Oct 27 15:28:01 1997 Date: Mon, 27 Oct 1997 15:28:01 +0000 From: "Dr. Memory" <JVINCENT at wesleyan.edu> To: sca-east at world.std.com Subject: Re: [EK] Seeking a Salaamallah recipe... From Pikestaff A&S '95... Mustard Soup A) Feast Size: Ingredients: - ------------ 2 lbs butter (unsalted if possible) 2 lbs flour 20-50 oz cans of chicken broth 4 dozen eggs 120 oz of Gulden's spicy brown mustard 2 gallons milk 8 pints whipping cream 3 lbs frozen peas Heat the chicken broth and milk together until it is hot but not boiling (takes about 1 hour on fairly high heat) Make a roux by melting the butter in the bottom of a large pot,=20 gradually adding the flour while stirring constantly until you have a thick paste. Add the chicken broth/milk mix to the roux, stirring CONSTANTLY so it does not lump. Beat the egss in a seperate bowl. Add the mustard and mix well. Add the cream to that mixture and mix well. Mix a little of the hot broth into the egg/mustard/cream mix to warm it so the egss don't curdle. Then add the entire mixture to the large pot of broth. NOTE: The soup is usually made in 2 large pots, so adjust this procedure accordingly. Rinse the peas in colander with enough water to melt any ice, but not cook them. Serve the peas in seperate bowls as a garnish for the soup. B) "Initmate" size (ie serves 1-6) Ingredients: - ----------- 2 Tbs butter 2 Tbs Flour 2.5 cups chicken stock 2 eggs 0.5 tsp salt dash of pepper 1 tsp of onion juice 3 Tbs Dijon Mustard (or a spicy brown) 1.25 cups milk 0.5 cup heavy cream 10 oz package of frozen peas Except for the addition of the salt, pepper, and onion to the egg/mustard/cream mix, this is made just like the feast version. Date: Sun, 3 May 1998 10:09:17 EDT From: Kallyr <Kallyr at aol.com> Subject: Re: SC - homemade mustard << Does someone on the list have a recipe for homemade msutard? >> >From Le Menagier de Paris, (1390's) MUSTARD. If you want to provide for keeping mustard a long time do it at wine-harvest in sweet must. And some say that the must should be boiled. Item, if you want to make must hastily in a village, grind some mustard-seed in a mortar and soak in vinegar, and strain; and if you want to make it ready the sooner, put it in a pot in front of the fire. Item, and if you wish to make it properly and at leisure, put the mustard-seed to soak overnight in good vinegar, then have it ground fine in a mill, and then little by little moisten it with vinegar; and if you have some spices left over from making jelly, broth, hypocras or sauces, they say it may be ground up with it, and then leave until it is ready. Properly made Mustard from Le Menagier De Paris redaction by Minna Gantz 1 cup whole mustard seed 1-2 tsp Powder Fort* 16 oz. red wine vinegar (may not use all) 1) Mix the seeds and spices in a non-metal bowl (A glass jar works great, leave about a cup headroom though.) 2) Cover the seeds with about 1 1/4 cup of the vinegar and soak overnight. 3) Grind in a mortar or food processor to desired fineness. 4) Add more vinegar to get to consistency you want, use up all left from soaking first. *Powder Fort: I have used 3 parts each of Cinnamon & Ginger, 2 parts each of Black Pepper and Galengal, and 1 part each of Cubebs, Grain of Paradise, and Cloves. I have found it easier to make batches of Powder Fort blend as was the period practice, than to try calculating fractions of spoons for a given recipe. For people wanting to try mustard making, it's easy & wonderful. If you don't have all the Powder Fort spices, use those you do-- the source recipe was not all that specific, though Powder Fort is the spice of the era. ~~Minna Gantz <KALLYR at aol.com> Date: Mon, 4 May 1998 00:42:04 -0400 From: mermayde at juno.com (Christine A Seelye-King) Subject: Re: SC - homemade mustard >Does someone on the list have a recipe for homemade msutard? >Phillipa Seton This is not a period recipie, (although, having read the post that listed one, this is not far from it), but rather one from a (I shudder to mention this) Sunset Book - Gifts From Your Kitchen. I made this for Christmas this year, and I am sold! It is so easy to do, and the results are just great. French Old-Fashioned Mustard Soak 1/2 cup White Mustard Seeds and 1 Tbsp. Dry Mustard in 1/2 cup cold water for 3 hours. In a 1 - 2 quart noncorrodible pan, combine 1/2 cup each:white wine vinegar and dry white wine; 1 small onion, chopped, (or 1/2 cup chopped shallots); 2 cloves garlic, pressed or minced; 1 tsp. each salt and sugar; 1/2 tsp. dry tarragon; 1 bay leaf; 1/8 tsp. each ground allspice and ground turmeric. Simmer, uncovered over medium heat until reduced by half, (10 - 15 min.) Pour liquid through a wire strainer into mustard seed mixture; whirl in a blender until coarsely ground. Cook in the top of a double boiler over simmering water, stirring occasionaly, until thickened (8 - 12 minutes). Let cool, pack into a jar or crock, and cover tightly. Store in a refrigerator for at least 3 days or up to 2 years. Makes about 1 cup. Other spiced recipies include Dijon-style -use 1/2 cup water and 1 cup dry mustard. For Honey-Dijon, add dark corn syrup and honey. Green peppercorn - as above with 2 tbsp. minced green peppercorns. Spiced German - use cider vinegar, brown sugar, cinnamon, allspice, dill seeds, tarragon and turmeric. I actually used Hot Chinese Mustard Seeds in the Old-Fashioned recipie, and it is very good, with just a hint of bite when you bite into a seed. I don't like hot stuff, and this isn't hot, just a little piquant. Yum. Mistress Christianna MacGrain, OP, Meridies Date: Mon, 4 May 1998 06:27:48 -0500From: vjarmstrong at aristotle.net (Valoise Armstrong)Subject: Re: SC - homemade mustard>Does someone on the list have a recipe for homemade msutard?>Phillipa SetonDas Kochbuch der Sabina Welserin has a sweet mustard recipe. I haven'ttried it, but it looks simple to do.34 To make the mustard for dried codTake mustard powder, stir in good wine and pear preserves and put sugarinto it, as much as you feel is right, as make it as thick as you prefer to eat it, then it is good mustard.Valoise Subject: [Fwd: SC - re:period recipes and sources/mustards] Date: Fri, 08 May 1998 17:56:54 -0400 From: Ceridwen <ceridwen at commnections.com> To: stefan at texas.net --------------------------------------------------------------------- Subject: Re: SC - re:period recipes and sources/mustards Date: Tue, 05 May 1998 10:32:42 -0400 From: Ceridwen <ceridwen at commnections.com> To: Seton1355 at aol.com From An Old Icelandic Medical Miscellany ( supposed to be 15th C., from a lost manuscript of the 13 th C.) One shall take mustard (seed) and add a fourth part of honey and grind all together with good vinegar. This is good for forty days. One shall take mustard (seed) and a third of honey and a tenth part of anise and two such of cinnamon. Grind this all with strong vinegar and put it in a cask. This is good for three months. Delights for Ladies - Cookerie and Huswifery, Hugh Plat, 1609 Mustard Meale It is usuall in Venice to sell the meal of Mustard in their markets as we doe flower and meale in England: this meale, by the addition of vinegar, in two or three daies becommeth exceeding good mustard: but it would be much stronger and finer, if the husks or huls were first divided by searce or boulter: which may easily be done, if you dry your seeds against the fire before you grinde them. The Dutch iron hand-mills or an ordinarie pepper-mill may serve for this purpose. The Closet Oened (sir Kenelme Digbie, KT) 1669 To Make Mustard The best way fo making mustard is this: Take of the best mustard seed (which is black) for example a quart. Dry it gently in an oven, and beat it to subtle powder, and serse it. Then mingle well strong wine-vinegar with it, so mush that it be pretty liquid, for it will dry with keeping. Put to this a little pepper, beaten small (white is the best) at discretion as about a good pugil (quantity?? how much is a pugil anyone?) and put a good spoonful of sugar to it (which is not to make it taste sweet, but rather, quick, and to help the fermentation) Lay a good onion in the bottom, quartered if you will, and a race (root) of ginger scraped and bruised, and stir it often with a Horseradish root cleansed, which let always lie in the pot till it hath lost its vertue, then take a new one. This will keep long, and grow better for a while. It is not good till after a month, that it have fermented a while. Some think it will be the quicker if the seed be ground with fair water, instead of vinegar, putting store of onions in it. My Lady Holmsby make her quick fine mustard thus: Choose true mustard seed; dry it in an oven, after the bread is out. Beat and searce it to a most subtle powder. Mingle Sherry-Sack with it (stirring a long time very well, so much as to have it of a fit consistency for mustard) Then put a good quantity of fine sugar to it, as five or six spoonfuls, or more, to a pint of mustard. Stir and incorporate well together. This will keep good a long time. Some do like to put to it a little (but a little) of very sharp wine vinegar. Ceridwen Date: Mon, 28 Dec 1998 05:47:08 -0500 From: Melanie Wilson <MelanieWilson at compuserve.com> To: "INTERNET:sca-arts at raven.cc.ukans.edu" <sca-arts at raven.cc.ukans.edu> Subject: Mustard >Does anybody know when mustard - as the creamy, spreadable condiment we use >today - was first used in Europe? I know mustard SEEDS were known way the >heck back, from a New Testament quote regarding faith the size of a mustard >seed. Creamy spreadable stuff? Mustard? Well there are many types in Europe even now, I prefer the type that has seeds in it but... English Mustard (yellow & Smooth) was first recorded in 1730 in Durham There are refs to Medieval mustard as a creaminy white sauce. White Mustard was introduced in Britain by the Romans. The grains were pounded, blanced with water, and cooking soda, mixed with sharpe white vinegar. It was thickened with almonds and pine kernals for the table. Other recipes include honey, oil & vinegar with powdered mustard ! French mustard is pounded & spices added Lombard pounded & mixed with thick honey, wine & vinegar. By Edward I there were proffesional sauce makers making mustard. Mel Date: Wed, 30 Dec 1998 05:23:50 -0500 From: Melanie Wilson <MelanieWilson at compuserve.com> To: "INTERNET:sca-arts at raven.cc.ukans.edu" <sca-arts at raven.cc.ukans.edu> Subject: Mustard Roman >I didn't know the Romans had "cooking soda." Can you please tell us where >this information came from, and perhaps a little bit about the source or >makeup of cooking soda? From Food & Drink in Britain, C Anne Wilson, it is I think mentioned in Apicius for enhancing the green of vegetables as well. Mel Date: Mon, 28 Dec 1998 15:42:41 -0500 (EST) From: Jenne Heise <jenne at tulgey.browser.net> To: sca-arts at raven.cc.ukans.edu Subject: Re: Mustard Sarah Garland, in _The Complete Book of Herbs and Spices_ says "The way to reduce mustard seed to fine flour was only discovered in the mind-18th century; before that the seed was pounded as needed in a mustard quern,or the pounded seed was mixed with honey, vinegar and spices and formed into balls that could be stored until needed. John Evelyn's instructions in the _Discourse of Sallets_ written in 1699, are: 'Take the mustard seed, and grind one and half pints of it with honey and Spanish oil and make it into a liquid sauce with vinegar.'" From my reading, I'd gathered the impression that pounding up mustard seed and mixing it with oil & vinegar was a way of using it as a condiment that was fairly common in period. However, their mustard would have been quite different in flavor from most of our mustards, simply because it was made right before consumption, while ours is ready made; most people say most of the essential oil of mustard deteriorates within a day of mixing. Jadwiga Zajaczkowa (Shire of Eisental; HERMS Cyclonus), mka Jennifer Heise jenne at tulgey.browser.net Date: Fri, 1 Jan 1999 17:33:26 -0500 From: Melanie Wilson <MelanieWilson at compuserve.com> To: LIST SCA arts <sca-arts at raven.cc.ukans.edu> Subject: Mustard According to Richard Mabey, mustard of medieval times was more like a salad dressing that the yellow stuff we think of today.. He cites a recipe from John Evelyn(later 1699 so not quite sure why he cites than but here goes): Take the mustard seed, and grind one and a half pints of it with honey, and Spanish oil, and make it into a liquid with vinegar...... To make mustard for the pot, slice some horse-radish, and lay it to soak in vinegar, squeezing it well, and add a lump of sugar and an onion chopt. Use vinegar from this mixture to mix the mustard. Mel Date: Sun, 17 Jan 1999 12:47:17 -0500 From: snowfire at mail.snet.net Subject: Re: SC - Venison sausage-update Here's a Welsh Horseradish based sauce. This "unusual" sauce apparently should be served with veal. It was in a book of traditional Welsh recipes. I don't know how old it is. Suryn Cyffaith Poeth 6 lemons, 2 oz horseradish, 1 lb salt, 6 cloves of garlic, 1/4 oz cloves, 1/4 oz mace, 1/4 oz nutmeg, 1/4 oz cayenne, 2 oz mustard, 2 quarts malt vinegar Cut the lemons into eighths and cover with salt. Cut the horseradish very finely, then place with the rest of the ingredients in a big jar that has a lid. Place the jar in a boiler of water (with the water coming to within 2 inches from the rim of the jar). Bring to the boil and boil for 15 minutes. Stir the mixture every day for six weeks, and keep the lid on. At the end of six weeks strain the mixture into small bottles and cork tightly. This will keep for years, a little will go far. Elysant Date: Mon, 18 Jan 1999 16:02:08 -0500 From: Melanie Wilson <MelanieWilson at compuserve.com> To: LIST SCA arts <sca-arts at raven.cc.ukans.edu> Subject: Mustard & Soughdough Books Two titles on the History of .... A Dash of Mustard Katie Holder & Jane Newdick History of mustard from Roman times to modern, 50 recipes etc World of sourdoughs from antiquety ed Wood 1996 All these interesting books ...so little time...so unfair ! Mel Date: Wed, 20 Jan 1999 22:45:17 EST From: LrdRas at aol.com Subject: Re: SC - mustard sauce stefan at texas.net writes: << Take the mustard seed, and grind one and a half pints of it with honey, and > Spanish oil, and make it into a liquid with vinegar...... > > To make mustard for the pot, slice some horse-radish, and lay it to soak in > vinegar, squeezing it well, and add a lump of sugar and an onion chopt. Use > vinegar from this mixture to mix the mustard. > > Mel >> I was speaking tongue in cheek but since you brought up the subject. The first recipe sounds pretty straightforward to me as does the second. There were many ways to make mustard. Al-Andalus contains a recipe with almonds added to the ground mustard seed that has been soaked in water to remove the bitterness. al-Baghdadi has a similar recipe where the mustard seed is soaked, drained, crushed and mixed with vinegar and sweetener. Barring the French's garbage all of the mustard making experiments I have done turned out to be almost indistinguishable from certain modern products available in the supermarket. Look for coarse ground mustards and brown mustards as well as honey mustards. The difference is so minimal that it is really not worth the bother of making your own. Not all so-called modern foods differ in any significant way from it's medieval counterpart. For instance modern canned tunafish packed in oil is almost virtually the same as the Roman recipe for the fish which was cooked and packed in oil. Anchovies are another example. Admittedly the addition of ale to thin it down may or may not have been period but it certainly was the best alternative considering I didn't bring any vinegar with me. :-) I never said it was a period sauce. I merely indicated that it was close in my estimation to something that could have been period.. BTW, if you're looking for actual redacted recipes from me at small affairs like our Shire 12th Night which is exclusively held for shire members and their guests or our shire picnic you will be sorely disappointed as I use those get togethers to practice BEING a pewriod -like cook rather than parroting other cooks recipes. They are a time for playing in the kitchen. :-) Ras Date: Fri, 22 Jan 1999 06:17:15 PST From: "Tipperith" <tipperith at excite.com> Subject: Re: SC - Mustard & Soughdough Books I have "A Dash of Mustard" and I really like it as a secondary source. There are no period recipies, but the history portion of the book is reliable. Tipperith Date: Fri, 22 Jan 1999 09:27:54 EST From: WOLFMOMSCA at aol.com Subject: Re: SC - Mustard & Soughdough Books In a message dated 99-01-22 02:32:10 EST, Stefan wrote: << A Dash of Mustard Katie Holder & Jane Newdick History of mustard from > Roman times to modern, 50 recipes etc >> I bought this one a few months back. Wonderful coffee table book. Great pictures. Historical information provided, but no bibliography, so you pretty much have to take their word for it. Earliest (in their words) mustard recipe given from De Re Rustica by Columella. There are some cool historical pictures, though, including an artist's rendering of the Ancient Kitchen at Windsor Castle, done in 1816, which shows a nifty scene of activity in this huge cavern of a room. I don't know whether the kitchen at Windsor was pre-1600 construction, but I'm willing to bet it was. The rest of the recipes in the book are marvelous concoctions, with pretty pictures. No historicity. Modern recipes from modern kitchens and cooks. Valid as a spiffy 20th-century cookbook. The onion & rosemary focaccia w/black mustard seed in the bread is just scrumptious. The authors are Katy Holder (she wrote the recipes), a home economist and writer, and Jane Newdick, a freelance journalist & writer specializing in interiors & gardens, flowers and foods. Has a book called Period Flowers to her credit (no, I haven't got it, so I don't know what period it discusses, but if it's like Period Houses, it includes a lotta centuries). My prime beef (with or without mustard) is the lack of a bibliography. To her credit, the writer of the non-recipe material has, in some cases, given you the source in the actual writing but, hey, I've got this thing about knowing where ALL the info came from. Great cookbook, especially for mustard lovers. Tells you how to grow and make your own mustard. And the recipes are quite yummy. From this cookbook collector, a general thumbs up. Wolfmother Date: Fri, 22 Jan 1999 22:50:18 -0500 From: "Robin Carroll-Mann" <harper at idt.net> Subject: Re: SC - mustard sauce I know of three late period "Spanish" recipes for mustard. (I use quotation marks, because two of them, though appearing in a Spanish cookbook, are referred to as French mustard.) All of them call for the mustard to be ground in a mortar. One specifies that the mustard should be well ground up, and it describes the result as "polvo" -- powder. The same recipe calls for honey to be added, and lists "a little vinegar" as an optional ingredient, so I guess that makes honey mustard period. Brighid, who wishes she could still eat honey mustard. Lady Brighid ni Chiarain Settmour Swamp, East (NJ) Date: Sat, 23 Jan 1999 11:16:00 -0500 From: "Robin Carroll-Mann" <harper at idt.net> Subject: Re: SC - mustard sauce And it came to pass on 23 Jan 99,, that Stefan li Rous wrote: > Lady Brighid ni Chiarain said: > > I know of three late period "Spanish" recipes for mustard. > Could you please post these recipes and translations? Or at least give a > better idea where these can be found? They are in the "Libro de Guisados" (1529) I have no finished translation (nor any redaction) that I can post immediately. Lady Brighid ni Chiarain Settmour Swamp, East (NJ) Date: Sat, 23 Jan 1999 10:36:17 -0500 From: "Daniel Phelps" <phelpsd at gate.net> Subject: Re: SC - mustard sauce "The Medieval Kitchen; Recipes from France and Italy" 1998) Odile Redon, Francoise Sabban and Silvano Serventi translated by Edward Schneider, The University of Chicago Press ISBN: 0-226-70684-2 pages 177 through 178 has a mustard recipe from "Le Menagier de Paris". The recipe is the the soul of simplicity and consists of soaking 1.5 cups of white mustard seeds (250g) in about 1.75 cups of excellent quality white wine vinegar (40cl). You cover the mustard seeds with 1/4 inch of vinegar until the mustard seeds swell and are soft enough to crush with your fingers, they say over night but I let it soak longer. Drain the mustard seeds and grind to a thick paste gradually adding the reserved vinegar until you get the consistency you want. Salt to taste and one teaspoon of from the following prepared spice mixture from page 222 item c: Strong Black Spice Mixture. 1/4 cup freshly ground black pepper(30g) 1/4 cup ground long pepper (or additional black pepper) (30g) 3/4 teaspoon ground cloves 1 whole nutmeg, grated. The spice mixture is from . Ludovico ;Frati, editor Libro di cucina del secolo XI, Livorno, 1899; reprinted Bologna, Forni, 1970 ("Test Antichi di Gastronomia," 7) Le Menagier's recipe as translated calls for using left over spices from making aspics, clare', hypocras, or sauces. I entered this mustard in a recent Art/Sci serving it with sliced beef as called for in Shakespeare's "Taming of the Shrew" along with some beer bread so that people could make little sandwiches. It did quite well. If any one wants a copy of the full documentation as writen up I will attach it to a separate E-Mail privately. Date: Sat, 23 Jan 1999 14:50:58 -0500 From: renfrow at skylands.net (Cindy Renfrow) Subject: Re: SC - mustard sauce Hello! There are 3 mustard recipes in Le Menagier, but this is the one you are referring to (from Power's Goodman of Paris, p. 286): "Item, if you would make good mustard and at leisure, set the mustardseed to soak for a night in good vinegar, then grind it in a mill and then moisten it little by little with vinegar; and if you have any spices left over from jelly, clarry, hippocras or sauces, let them be ground with it and afterwards prepare it." His recipes for hippocras (p. 299) call for either "a quarter of very fine cinnamon*..., and half a quarter of fine flour of cinnamon, an ounce of selected string ginger (gingembre de mesche), fine and white, and an ounce of graine [of Paradise,] a sixth of nutmegs and galingale together... two quarters of sugar..." [*spelled canelle in both instances in Pichon's edition] or "five drams of fine cinnamon, selected and peeled; white ginger selected and pared 3 drams; of cloves, cardamom, mace, galingale, nutmegs, nard*, altogether a dram and a quarter, most of the first and less of each of the others in order... a pound and a half a quarter (by the heavy weight) of lump sugar..." [*Pichon notes this is spikenard.] His recipe for meat jelly (p. 279) calls for the following spices: "a quarter of an ounce of saffron... ten or twelve heads of white ginger, or five or six heads of galingale, half an ounce of grain of Paradise, two or three pieces of mace leaf, two silver penniworths [10d.] of zedoary; cubebs and nard three silver penniworths [15s.]; bay leaves and six nutmegs..." There is no salt listed in the original mustard recipe. He does not give a recipe for clarry (a spiced wine drink). I am confused as to where this spice mixture you give fits in to the original recipe. Cindy Renfrow/Sincgiefu renfrow at skylands.net Date: Sat, 23 Jan 1999 17:11:16 -0500 From: "Daniel Phelps" <phelpsd at gate.net> Subject: Re: SC - mustard sauce Yes my lady your are correct regarding the source of the recipe I provided. You are also correct regarding the spice mixture added, it is clearly from a different quite possibly a non-period source. The salt to be added is not specifically mentioned in the orginial recipe either. In truth I did not add salt to the mustard I made. Regarding the orginal recipe as redacted, sans the spices, what would be your take on the composition and volume of the spice mixture to be added? Daniel Raoul Date: Sat, 23 Jan 1999 18:17:31 -0500 From: renfrow at skylands.net (Cindy Renfrow) Subject: Re: SC - mustard sauce Well, it's clear from Le Menagier that the spices to be used for the mustard are leftovers from making the hippocras, jelly, etc. So, I suppose I'd start by making the hippocras (since it's the easiest), & straining out & reserving the spices. (The recipes for hippocras are each to make a quart of spiced wine; the recipe for meat jelly also calls for a pig, 4 calves' feet, 2 chickens, 2 young rabbits, 3 quarts white wine or clarry, 1 pint vinegar, and 1/2 pint verjuice. While the spices serve to season these mixtures, the spices in turn are flavored by the other ingredients.) Next, I'd grind the spices to paste, & add them to my mustard mixture a bit at a time, until it was seasoned to my liking. Cindy Renfrow/Sincgiefu renfrow at skylands.net Date: Sat, 23 Jan 1999 20:30:27 -0600 From: "Decker, Terry D." <TerryD at Health.State.OK.US> Subject: RE: SC - mustard sauce The spice mixtures referred to in the Medieval Kitchen are from Ludovico Frati's Libro di cucina del secolo XI and are quite period. While the authors are not precisely following Menagier, they are being true to his instructions by using leftover spice mixes from their kitchen. The one thing that really doesn't fit in is the salt. Bear Date: Sat, 23 Jan 1999 23:32:49 -0500 From: "Robin Carroll-Mann" <harper at idt.net> Subject: SC - Mustard Recipe #1 This is from 'Libro de Guisados" (Spanish, 1529). The translation is mine. MUSTARD You must take granular mustard; and clean it of the dust and the earth and the stones and grind it well in a mortar, and when it is ground, pass it through a cloth strainer: and then take the mustard powder and put it in a mortar with a piece of bread crumb* soaked in meat broth; and crush it all together; and when it is well crushed, dissolve it with a little bit of lean broth without fat which is well salted and when it is gradually dissolved so that it should not be too thin, take honey which is good; and melted on the fire, and cast it in the mortar and stir it well until it is well mixed and prepare dishes. Some cast a little vinegar in the broth, you can add peeled crushed almonds with the mustard, toasted. *note: the word here is "migajon" which means a chunk of the inside part of the loaf, ie., not the crust. Somebody want to play around with this one? I'd be tempted, because it's nice and simple, but as a diabetic, I don't have much use for honey mustard these days. Brighid Lady Brighid ni Chiarain Settmour Swamp, East (NJ) Date: Fri, 5 Feb 1999 22:05:12 -0500 From: "Robin Carroll-Mann" <harper at idt.net> Subject: Re: SC - mustard sauce The other mustard translations I promised. Mustard recipe # 2 >From "Libro de Guisados" (Spanish, 1529) my translation -- permission to reproduce in SCA publications if credit is given "French Mustard" You must take a "cantaro" [a wine-vessel and/or unit of measurement for wine] of the must of wine, either red or white; and grind a dishful of mustard that is select and very good; and grind with it, if you wish, after passing it through a cloth strainer or a hair sieve, a little cinnamon and cloves and ginger and cast it all, very well mixed, into the mortar, into the cantaro or jar of wine; and with a cane stir it around a long while, so that it mixes with the must; and each day you must stir it with the cane seven or eight times; and you will boil the wine with this mustard and when the wine has finished boiling, you can eat this mustard; and when you want to take it out to cast it in the dish to eat, first stir it with the cane a little, and this is very good mustard and it will keep all year. Mustard Recipe # 3 (same source): "Another Very Good French Mustard Which Lasts All Year" Take a caldron which will hold two cantaros, and fill it with red grapes and set it to cook upon the fire until it is reduced by half and there remains half a caldron which is one cantaro; and when the grapes are cooked remove the scum with a stick of wood; and stir it now and then with a stick; and strain this must through a clean cloth and cast it into a cantaro [used here in the sense of wine-vessel]; and then cast in the mustard, which will be a dishful well ground up, stirring it with a stick, and each day you should stir with it, four or five times a day and if you wish you can grind with the mustard cinnamon three parts, cloves two parts, and ginger one part; this French mustard is very good and lasts all year and is mulberry-colored. Brighid Lady Brighid ni Chiarain Settmour Swamp, East (NJ) Date: Thu, 15 Apr 1999 23:55:47 EDT From: LrdRas at aol.com Subject: Re: SC - mustard sauces him at gte.net writes: << I see that some of the mustard recipes calls for a wine must. How do I make or fake that? Any help would be greatly appreciated. Helen >> Wine must is unfiltered grape juice before it ferments. Grape juice would be a substitute. Ras Date: Tue, 20 Apr 1999 10:39:28 -0400 From: renfrow at skylands.net (Cindy Renfrow) Subject: SC - mustard balls - was - First Feast >Cindy Renfrow/Sincgiefu mentioned: >> There's a recipe around here somewhere for dry balls of mustard, >> that can be mixed with vinegar? when needed. > >Is this a period recipe? Or just a modern expedient? Either way I'd >like to hear more details if anyone has more info on this. >-- >Lord Stefan li Rous Barony of Bryn Gwlad Kingdom of Ansteorra Hi! I found it. It's from Epulario (1598), p. 32: To make mustard which may be carried in Bals. Beat the mustard seed as aforesaid*, then take grapes well stamped, adding thereto Sinamon and Cloves, then make what fashion bals you will round or square, and set them on a table to dry, and being dry, you may carry them whether you will. And when you will use them, temper them with a little veriuice, vinegar, sodden wine, or Bastard wine." *"Take mustard seed & let it soke for the space of two daies, and change the water often, that it may be the whiter..." Cindy Renfrow/Sincgiefu renfrow at skylands.net Date: Fri, 23 Apr 1999 06:54:21 -0400 From: Philip & Susan Troy <troy at asan.com> Subject: Re: SC - mustard balls - was - First Feast Stefan li Rous wrote: > 1) What does it mean by "grapes well stamped"? The grape outside after > most of the juice has been squeezed out? Or the juice? I would guess > the former. Yeah, one might think so, since this is supposed to end up a dryish sort of product. On the other hand, with respect, Lord, it's possible to, um, think too much...; ) . If you get my drift. Take some grapes, and pulverize them in a mortar, or however they're crushed for making wine, I guess. Take the result, which is unfiltered must, and use it to make mustard, which is why it's called mustard, apparently. > 2) Any idea what "sodden wine" or "Bastard wine" is? The former sounds > like old wine or wine that has been in contact with the air for awhile. > The latter sounds like just "low grade" wine. Sodden wine is presumably wine that has been sodden, or seethed, or boiled. Bastard implies a mixture, but not necessarily low grade: consider you might some day have to discuss your views with William the Conqueror and Leonardo da Vinci, both bastards. Mixing various wines, beers, and ales has a long history before the birth of Half-and-half (half mild, half bitters?) in British pubs. > "round or square bals". Ok. :-) Hey, now there's an interesting point. I'm not gonna run to the dictionary just this second, but I wonder if we have, over time, developed a habit of putting the cart before the horse in the matter of round balls. In other words, does the word mean round, or some kind of projectile not characterized by its roundness, but by its projectile-ness, if you know what I'm saying? If so, square balls would be a perfectly sensible term. And if not, well, we seem to have figured it out anyway... . Adamantius Date: Wed, 12 May 1999 21:45:04 -0400 From: "Daniel Phelps" <phelpsd at gate.net> Subject: SC - Re: OOP Neat Book I recently picked up "The Mustard Book" by Jan Roberts-Dominguez, Macmillian Publishing Co., NY 1993 ISBN 0-02-603641-X. Its a great little special topic cook book with a short chapter on the history of mustard and chapters on European, Eastern and American mustards. All in all a lot of fun to read and use. Daniel Raoul Date: Sat, 2 Oct 1999 19:16:43 EDT From: RuddR at aol.com Subject: SC - Re: Need Help with Compost Kerri Canepa asks: <Anyone want to take a guess on Greek wine and Lombard mustard? I have adapted this the easy way; instead of grinding my own mustard seed, etc., I start with commercial mustard already made with wine and vinegar, and thin it with honey and wine: LUMBARD MUSTARD Take mustard seed and waisshe it, & drye it in an ovene. Grynde it drye; sarse it thurgh a sarse. Clarifie hony with wyne & vyneger & stere it wel togedre and make it thikke ynow\; & whan (th)ou wilt spende (th)erof make it thynne with wyne. Forme of Cury 1 C brown mustard made with white wine 1/2 C honey 1/4 C dry white wine 1. In a bowl, stir together mustard and honey. 2. Stir in wine until sauce reaches a desirable consistency. Yields one and three-quarters cups of sauce. Rudd Rayfield Date: Sat, 02 Oct 1999 20:51:29 -0400 From: Philip & Susan Troy <troy at asan.com> Subject: Re: SC - Re: Need Help with Compost RuddR at aol.com wrote: > Kerri Canepa asks: > <Anyone want to take a guess on Greek wine and Lombard mustard? > > I have adapted this the easy way; instead of grinding my own mustard seed, > etc., I start with commercial mustard already made with wine and vinegar, and > thin it with honey and wine: Grey poupon makes a whole-grain Dijon mustard that's excellent for this sort of thing. So does a company called Plochman's, whose product comes in a distinctive "stoneware" pot. Adamantius Date: Mon, 04 Oct 1999 09:53:26 -0400 From: "Nick Sasso" <njs at mccalla.com> Subject: Mustard (was Re: SC - Re: Need Help with Compost) >troy at asan.com writes: ><< So does a company called Plochman's, whose product comes > in a distinctive "stoneware" pot. >> >This is the brand i use because it is the closest to anything i have tried to >make myself from period recipes. :-) >Ras Is the Plochman's made with white mustard seed? My understanding from a spice/herbal source is that white (yellow) seed was more common in Western European Middle Ages than the black. I have been overjoyed with my success at making mustards from seed and from Coleman's Dry Mustard. I started with the Coleman's and the Menagier recipe, and loved it truly. It aged gracefully and was a delight after about 2 months. Lots of the sharp edges mellowed into a smooth, hot mustard. The Forme of Cury (Lombard Mustard) recipe method is much simpler because of the dry seeds. When I try to soak the seeds before running through a mill or even a food processor, it gets a bit sticky and awkward to handle. The dry seeds went much better. Either is just delightful with Menagier's sausages and German soft pretzels. Date: Mon, 04 Oct 1999 16:53:51 GMT From: "Liam Fisher" <macdairi at hotmail.com> Subject: Re: SC - Re: Need Help with Compost >I have adapted this the easy way; instead of grinding my own mustard seed, >etc., I start with commercial mustard already made with wine and vinegar, >and thin it with honey and wine: Dunno, I think the only tedious part would be to grind the mustard. I'd think you could use pre-ground mustard, but it would loose some of the oils being pre-ground. I think this is something you could make well in advance. Also, you can adjust it if you use the original. But then again, people think I'm weird too.. Cadoc - -*-*-*-*-*-*-*-*-*-*-*-*-*-*-*-*-*-*-*-*-*-*-*-*-*-*-*- Cadoc MacDairi, Mountain Confederation, ACG Date: Tue, 05 Oct 1999 11:26:31 CEST From: "Christina van Tets" <cjvt at hotmail.com> Subject: SC - mustard There is actually no need to use a food processor to grind mustard seeds: to my mind the mortar does a nicer job, as I like the variation in size which it gives. The only extra work is picking up all the seeds which fall out onto the floor, because I invariably forget to put a bowl under the mortar first, and the little blighters bounce. Is there a difference in flavour between the various seeds? I only ask because I can't seem to duplicate the flavour of my favourite mustard (stoneware jars labelled Pommery) which has _brownish_ seeds, which I've never seen in shops (I've only found black and yelow). Cairistiona Date: Tue, 05 Oct 1999 13:18:56 -0400 From: "Nick Sasso" <njs at mccalla.com> Subject: Grinding mustard (was Re: SC - Re: Need Help with Compost) >macdairi at hotmail.com writes: ><< Dunno, I think the only tedious part would be to grind the mustard. >> > >Even this is not tedious. Food processor immediately comes to mind. >Ras I often use my Black & Decker 'Handy Chopper": a 2 cup capacity food processor. It works sufficiently well, especially for smaller quantities. The big processors would make lighter work of it, though when you get over a cup or so. One thing to keep in mind is that if you grind with too much liquid, you'll get air incorporated and yield a moussey texture. I found that a rather annoying side effect the first time. grind dry or with scant liquid to make a paste to avoid that problem. niccolo difrancesco Date: Sun, 14 Nov 1999 15:45:12 -0600 From: Magdalena <magdlena at earthlink.net> Subject: Re: SC - Platina mustard Stephanie Dale Ross wrote: Does anyone have the original of Sinapidum Rubeum (reddish mustard) from Platina's De honesta voluptate with a decent translation? I have a redaction I picked up at an A&S University, but the translation says to use white corn meal, and the redaction uses 2 c. of burgundy wine in place of "a little must". I'd like to see how well done the redaction is in the recipe i have. I won't swear as to how good the translation is... Platina: On Right Pleasure and Good Health trans. Mary Ella Milham 8.14 Red Mustard Sauce Grind in mortar or mill, either separately or all together, mustard, raisins, dates, toasted bits of bread, and a little cinnamon. When it is ground, soak with verjuice or vinegar and a bit of must, and pass through a sieve into serving dishes. This heats less than the one above (8.13 Prepared Mustard/ Sinapidum) and stimulates thirst but does not nourish badly. Magdalena Date: Fri, 3 Dec 1999 08:54:39 -0000 From: "=?iso-8859-1?Q?Nanna_R=F6gnvaldard=F3ttir?=" <nannar at isholf.is> Subject: Re: SC - mustard recipes >hi all from Anne-Marie >does anyone have a favorite homemade mustard recipe they'd care to share? >I'm especially interested in period ones, ie one like le Menagier, or >Epilarios, and ones that don't contain eggs. Here is one from the Harpestreng-manuscript, Icelandic version, late 15th century: "Item sem salsa mustar Taka skal mustard ok lata til ?ridiung af hunangi. ok tunda hlut af afsi. enn tvo slik af kanele. mala ?etta. alltt saman med stercktt edik. lata sidan j legil. ?at dugir um ?ria manadi." Another mustard sauce Take mustard and add a third as much of honey, and a tenth of aniseed, and twice as much cinnamon (as aniseed). Grind this all together with a strong vinegar, then put in a cask. It will keep for three months. The other versions of this recipe I have are very similar. This is a hot mustard, very good for lamb or well-flavored ham. I do use a bit less aniseed, though. Nanna Date: Fri, 3 Dec 1999 19:08:36 -0000 From: "=?iso-8859-1?Q?Nanna_R=F6gnvaldard=F3ttir?=" <nannar at isholf.is> Subject: Re: SC - mustard recipes ><< I do use a bit less aniseed, though. >> Ras asked: >How much less? Weeell - lets see. To each 300 ml of mustard seed maybe 100 ml honey, 4 tbsps cinnamon and 1-1 1/2 tbsp aniseed (should be 2 tbsps according to the recipe). Come to think of it, I probably use a bit less cinnamon too - maybe 2 1/2-3 tbsps. Mixed with some vinegar and sometimes thinned with a bit of water. There is another, milder, mustard recipe in the 1616 Danish Koge Bog, with mustard, roasted almonds, wine and sugar or honey. Nanna Date: Fri, 03 Dec 1999 07:46:57 -0500 From: grizly at mindspring.com Subject: Re: Re: SC - mustard recipes My redaction of the Le Menagier follows: Mustard (Le Menagier De Paris, ca. 1393 (Powers) MUSTARD. If you wish to provide for keeping mustard a long time do it at wine-harvest in sweet must. And some say that the must should be boiled. Item, if you want to make mustard hastily in a village, grind some mustard-seed in a mortar and soak in vinegar, and strain; and if you want to make it ready the sooner, put it in a pot in front of the fire. Item, and if you wish to make it properly and at leisure, put th