mustard-soup-msg - 4/3/02 Mustard soup. The probable history of the mustard soup introduced to the SCA by His Excellancy Salaamallah and the period recipes it might be based on. NOTE: See also the files: soup-msg, sops-msg, stews-bruets-msg, broths-msg, thickening-msg, porridges-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 ************************************************************************ Date: Sat, 13 Sep 1997 15:01:47 -0400 From: marilyn traber Subject: Re: SC - favorites Mark Harris wrote: > And what is this Mustard Soup? It sounds like it might be interesting. > Does it use mustard seed or mustard greens? Is it possible you could > get the good Baron's permission to post his recipe here? > > Stefan li Rous As I am not my Baron, but I adore his soup, here is my version of it 1 pint chicken stock, 2 tbsp honey mustard. get piping hot, add 1/2 cup frozen petit peas. take off the burner, and whisk in a cup of heavy cream. serve with toast points or with garlic herb croutons. This is a decent evening meal for me, but if something like sandwitches were offered it could be for two... margali Date: Tue, 23 Sep 1997 10:18:55 -0400 From: marilyn traber Subject: Re: SC - Field Expedient Noodles ! 32 oz can college inn chicken broth, 1/2 container of the whole already peeled garlic cloves, 3 pieces candied ginger, t tsp dried paarsley, 2 chicken breasts, cut into bit sized pieces. put all in a pot and simmer 15 min or until the chicken is done 1 12 oz can college inn beef broth, 2 tbsp honey mustard-simmer together until piping hot and mustard is dissolved. take off the heat, add 1 cup frozen peas, then add 1 cup heavy cream. comes out very much like Sallamallah the corpulents mustard soup, and garnish with croutons if youd like. margali Date: Sat, 25 Oct 1997 15:42:47 -0400 From: Philip & Susan Troy 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: Sun, 26 Oct 1997 15:17:32 -0500 From: marilyn traber Subject: Re: SC - Mustard soup Just my quick n dirty version- 1 pint defatted chicken broth [college inn is my preferred storebought brand] 1-2 tbsp honey mustard, the brand is left up to you, but i like a coarser stoneground version *put the broth and mustard in a sauce pan and simmer until the honey is blended with the broth. i like to add some freshly cracked white pepper and a bit of nutmeg or cinnamon 1/4 cup frozen baby peas *add to the pan, remove from heat 1 pint heavy cream 1 tb cornstarch *mix these well,and add to the pan. put back on low heat and stir til thickened slightly. try with cinnamon rasin bagle bites or croutons. keep the heat gentle as you do not want to curdle the cream, and everything is cooked already, so nothing needs to be boiled. margali 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" 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: Tue, 28 Oct 1997 11:20:17 -0500 (EST) From: Kimib2 at aol.com Subject: Re: SC - Mustard Soup << about Baron Salaamallah's famous mustard soup. >> Tried this last night on my hubby (who hates anything close to mustard and makes really ugly faces when I spread mustard on my tomatoes!) and didnt tell him what was in it (of course). he had 2 bowls (never goes for seconds) and then I burst into hysterical laughter!!!! I then told him what was in it...he looked truly disgusted for a minute (I think he was contemplating divorce) and said that if mustard had always tasted this good, he would have eaten it earlier!!! I used a brown-like mustard, stone ground it says on jar...but the thing is he liked it!!! maybe I can change the way he eats yet (we've only been married nearly 8 years!) kimib2 Date: Mon, 3 Nov 1997 01:04:58 +0000 From: James and/or Nancy Gilly Subject: SC - Mustard Soup: Finis! >From: Tim Whitaker >Here's a wrap on recent thread about this soup served at Simple Fares >past & present. > >His Immensity, Salaamallah, said he located this in a now out of print >book called 'The Delectable Past'. The mustard soup therein was taken >from a period reference which was compiled by the cook to Richard II of >England, who claimed this was a favorite repast of the King. > >Salaamallah says his redaction is reasonably close to the original's >contents. Yeah, he uses Guildon's prepared mustard, but what the hey. - ----------------------------- James and/or Nancy Gilly katiemorag at worldnet.att.net Date: Sun, 02 Nov 1997 20:49:44 -0400 From: Philip & Susan Troy Subject: Re: SC - Mustard Soup: Finis! James and/or Nancy Gilly wrote: > >His Immensity, Salaamallah, said he located this in a now out of print > >book called 'The Delectable Past'. The mustard soup therein was taken > >from a period reference which was compiled by the cook to Richard II of > >England, who claimed this was a favorite repast of the King. > > > >Salaamallah says his redaction is reasonably close to the original's > >contents. Yeah, he uses Guildon's prepared mustard, but what the hey. Hmmm... From "The Delectable Past", copyright 1964 by Esther B. Aresty, Award Books, New York City, 1968. LoC # 64-22415, pp. 23-24: "While Richard Plantagenet's cooks were smiting and hewing their way through royal menus, a more gently phrased cookery manuscript had been prepared in the kingdom across the Channel. Le Viandier was compiled by Guillaume Tirel (Taillevent) about 1375 for the cooks of Charles V, also a monarch with a taste for the better things. A 'viandier' is a meat cook, and the manuscript had a special section on roasts which included - -- along with mutton, kid, and venison -- pigeons roasted with their heads intact. Among the potages (soups-stews), one recipe employed mustard as a seasoning for the broth. Using Taillevent's ingredients, a delicious soup emerges that may be served hot or sold. Either way, its lovely green color is as refreshing as its taste. Mustard Soup 2 tablespoons butter 3 tablespoons prepared yellow mustard 2 tablespoons flour 2 1/2 cups thoroughly skimmed chicken stock, heated 1 1/4 cups rich milk, heated 1/2 teaspoon salt and a dash of white pepper 1/2 teaspoon onion juice 2 egg yolks 2 to 3 tablespoons sweet cream Melt the butter, stir in the flour and blend smoothly. Add the hot chicken stock and milk, and whisk until smooth. Add salt, pepper, and onion juice. Simmer for 10 to 15 minutes. Cool slightly. Combine egg yolks and cream and add to the soup, custard style -- that is, temper first with a few spoonfuls of the warm broth. Last, add the mustard. If served cold, garnish with a dab of whipped cream. If hot, garnish with pancake shreds or green peas." So, this appears to be the primary source, more or less. Taillevent's soup is rather different, but appears to have been the inspiration for this original recipe. For those of you who may feel inclined to sneer at the liberties taken with Taillevent, I can only say that it beats the recipes in "Fabulous Feasts" for edible quality, at least, and in 1968 there wasn't a heck of a lot else available for those who had no access to the original manuscripts. "The Delectable Past", BTW, still has the best Daryol recipe I've ever seen, albeit that it appears to be more reflective of eighteenth-century "Richmond Maids of Honor" Darioles. Adamantius Date: Mon, 03 Nov 1997 10:06:13 -0400 From: Philip & Susan Troy Subject: Re: SC - Mustard Soup: Finis! david friedman wrote: > In any case, we now know the answer. Salaamalah's mustard soup is the > result of a modern secondary source taking extreme liberties with > Taillevent's recipe. Which, in an attempt to respond to two birds with one stone, I will include, courtesy of Terence Scully's translation. For simplicity I have reversed the order of the recipes as they appear in the text. "84. Egg Stew. Poach eggs in oil, fry sliced onions in oil, and set them both to boil with wine, verjuice and vinegar; and when you serve your bouillon, set it out poured over your meat. it should not be thick. Then make Mustard Sops as above." "83. Mustard Sops. Take the oil in which you fried or poached your eggs without shells, with wine and water and chopped onions fried in oil, and boil everything in an iron pan; then take crusts of bread, toast them on the grill, cut them into square pieces and add them to boil with the other; then strain your bouillon, and drain your sops and drop them on a plate (var. bowl); then put a little very thick mustard into your bouillon pan and boil everything and pour it on top of the sops." From The Viandier of Taillevent, ed. Terence Scully, copyright 1988 University of Ottawa Press, ISBN 0-7766-0174-1 Adamantius Edited by Mark S. Harris mustard-soup-msg 6 of 6