Lumbard Mustard
This recipe can be found in Pleyn Delit, a collection of medieval recipes by Constance Hieatt, Brenda Hosington, and Sharon Butler. It was originally printed in the Forme of Curye.
Lumbard Mustard: Take mustard seed and waisshe it, and drye it in an ovene. Grynde it drye; sarse it thurgh a sarse. Clarifie hony with wyne and vyneger, and stere it wel togedre and make it thikke ynowʒ; and whan þou wilt spende þerof make it thynne with wyne.
Because mustard is very acidic (thanks to the vinegar!), this recipe is quite suitable for canning, once the desired texture is achieved.
My Recipe:
2 oz mustard seed (brown and/or yellow)
1⁄4 C honey
1 tsp vinegar (red wine or apple cider)
3 T dry or semi-sweet red wine
Grind the mustard. In a saucepan, combine honey, wine, and vinegar over medium heat until well mixed. Skim foam off the top (if you like; this isn’t actually necessary). Add mustard. Mix well. Refrigerate in a bowl or mustard crock for 2-3 days, checking daily. Add more wine if needed to thin the mustard (it will dry out as the seeds absorb the wine). Makes approximately 1 Cup.
This recipe can be found in the following projects: 2017 Tourney of Love Feast and 2017 Tourney of Love Project
This recipe can be found in Pleyn Delit, a collection of medieval recipes by Constance Hieatt, Brenda Hosington, and Sharon Butler. It was originally printed in the Forme of Curye.
Lumbard Mustard: Take mustard seed and waisshe it, and drye it in an ovene. Grynde it drye; sarse it thurgh a sarse. Clarifie hony with wyne and vyneger, and stere it wel togedre and make it thikke ynowʒ; and whan þou wilt spende þerof make it thynne with wyne.
Because mustard is very acidic (thanks to the vinegar!), this recipe is quite suitable for canning, once the desired texture is achieved.
My Recipe:
2 oz mustard seed (brown and/or yellow)
1⁄4 C honey
1 tsp vinegar (red wine or apple cider)
3 T dry or semi-sweet red wine
Grind the mustard. In a saucepan, combine honey, wine, and vinegar over medium heat until well mixed. Skim foam off the top (if you like; this isn’t actually necessary). Add mustard. Mix well. Refrigerate in a bowl or mustard crock for 2-3 days, checking daily. Add more wine if needed to thin the mustard (it will dry out as the seeds absorb the wine). Makes approximately 1 Cup.
This recipe can be found in the following projects: 2017 Tourney of Love Feast and 2017 Tourney of Love Project