To make Mustard divers ways, The Accomplisht Cook, Robert May



To make Mustard divers ways.

Have good seed, pick it, and wash it in cold water, drain it, and rub it dry in a cloth very clean; then beat it in a mortar with strong wine-vinegar; and being fine beaten, strain it and keep it close covered. Or grind it in a mustard quern, or a bowl with a cannon bullet.

Otherways.

Make it with grape-verjuyce, common-verjuyce, stale beer, ale, butter, milk, white-wine, claret, or juyce of cherries.

Mustard of Dijon, or French Mustard.

The seed being cleansed, stamp it in a mortar, with vinegar and honey, then take eight ounces of seed, two ounces of cinamon, two of honey, and vinegar as much as will serve, good mustard not too thick, and keep it close covered in little oyster-barrels.

Mustard of Dijon, or French Mustard

The seed being cleansed, stamp it in a mortar, with vinegar and honey, then take eight ounces of seed, two ounces of cinamon, two of honey, and vinegar as much as will serve, good mustard not too thick, and keep it close covered in little oyster-barrels.

To make dry Mustard very pleasant in little Loaves or Cakes to carry in ones Pocket, or to keep dry for use at any time.

Take two ounces of seamy, half an ounce of cinamon, and beat them in a mortar very fine with a little vinegar, and honey, make a perfect paste of it, and make it into little cakes or loaves, dry them in the sun or in an oven, and when you would use them, dissolve half a loaf or cake with some vinegar, wine, or verjuyce.

Interpreted Recipe

Mustard of Dijon, or French Mustard
Makes approximately 3 cups

1 Cup Mustard Seeds
1 ½ Cups Mustard Powder
¼ cup cinnamon
¼ cup honey
½ cup vinegar
1 ½ cups water



Grind the whole mustard seeds for a few seconds in a spice or coffee grinder, or by hand with a mortar and pestle just enough to crack. Pour the seeds, mustard powder, honey and cinnamon into a bowl and then add COLD vinegar and water. Wait at least 12 hours before using. Seeds can be a mix of brown, black or white. Black offers the most “heat”.

Note: I purchased prepared whole grain mustard and stone ground mustard mix in lieu of making the mustard. To these I added the cinnamon and honey. This dish was prepared almost a month in advance of the feast.

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