Re: Making mustard

[Guest guest]

Hi Robin,

I have seen some recipes that use ground mustard (plus other ingredients) to

make mustard. If you use ground mustard double check the ingredients as I have

seen flour listed with some ground mustard powders.

I found legal mustards as no name or storebrands of mustards. Also some dijons

are also legal.

Sheila

Making mustard

Can anyone please tell me if I can make mustard with ground mustard, or if I

need to start out with the whol seeds? I haven't found an SCD legal one in the

grocery store. Any legal brands are also welcome.

Meleah

[Guest guest]

>

> Can anyone please tell me if I can make mustard with ground mustard, or if I

need to

start out with the whol seeds? I haven't found an SCD legal one in the grocery

store. Any

legal brands are also welcome.

> Meleah

>

>

[Guest guest]

> >

> > Can anyone please tell me if I can make mustard with ground mustard, or if I

need to

> start out with the whol seeds? I haven't found an SCD legal one in the

grocery store.

Any

> legal brands are also welcome.

> > Meleah

> >

> >

[Guest guest]

>

> Can anyone please tell me if I can make mustard with ground mustard, or if I

need to

start out with the whol seeds? I haven't found an SCD legal one in the grocery

store. Any

legal brands are also welcome.

> Meleah

Here are some really ancient recipes. Sub honey for sugar in #2

154. French Mustard-- MOSTAZA FRANCESA

You must take a cantaro (125) of the must of wine, either red or white, and

grind a dishful

of mustard that is select and very good; and after straining it through a sieve

or a sifter,

grind with it, if you wish: a little cinnamon, and cloves, and ginger, and cast

it all, very

well-mixed in 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.

The Closet Opened (sir Kenelme Digbie, KT) 1669 To Make Mustard (use honey

instead of

sugar)

The best way of 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 much 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 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.

Carol F.

Celiac, MCS, Latex Allergy, EMS

SCD 7 years

[Guest guest]

Meleah,

The brand I use is the cheapest " store brand " . It is called

Garden Club--it says it is made in OK so I don't know if

they sell as far east as you. Generally, the cheaper ones

are legal while French's and other name-brand ones are not.

Rhonda

Making mustard

| Can anyone please tell me if I can make mustard with

ground mustard, or if I need to start out with the whol

seeds? I haven't found an SCD legal one in the grocery

store. Any legal brands are also welcome.

| Meleah

|

|