Excellent Mustard

Dated Fieldnotes:

NAME: Michelle Lee, Diana Mellon and Yijun Wang
DATE AND TIME: Nov. 19. 2014, 5:00-8:00 PM
LOCATION: 521 W. 112th St

SUBJECT: Historical Research

Therefore, in Galen’s view ‘the best physician was the one most capable of treating surgical con- ditions by means other than the knife, and particularly by diet and drugs’. [Nutton (2004, 240), referring to Galen, On Recognizing the Best Physician [Opt.Med.Cogn.] 10,1: CMG Suppl. Or. IV, 116–117 Iskandar.

Research Aristotelian and Hippocratic humoral theory...

See chapters 10 and 12 in Cambridge Companion to Galen
http://universitypublishingonline.org/cambridge/companions/chapter.jsf?bid=CBO9781139001908&cid=CBO9781139001908A015

From page 308, Chapter 12, The Cambridge Companion to Galen (link above):
" Galen’s adaptation of Hippocratic and Aristotelian humoral the- ory into his own humoral pathology is discussed elsewhere in this volume,15 so it is sufficient here to sketch it in its special significance for his pharmacology. In this context, Galen carefully distinguishes between basic and derivative qualities.16 The elementary or basic qualities (taxeis or apostaseis) of a substance are the same as the elementary qualities in Hippocratic medicine and Aristotelian phys- iology, constituting the very nature of a substance: hot and cold, dry and moist. According to Aristotle17 and Galen, they fall into two sets of active (hot and cold) and passive (dry and moist) qualities, and each substance is a mixture (krasis) of one of the active qualities with one of the passive qualities.18 The derivative qualities are the effects a substance can be observed to have on a body: heating and cooling, drying and moistening, but also mollifying, burning, purging, rot- ting, suppurating and the like.19 These effects are not determinable in themselves, but only in relation to a body. So, for instance, seawa- ter is essentially moist, but to the body its property is drying (SMT I 40: XI 455f.); pepper is cold to the touch but tastes hot and has a heating effect on the body (SMT I 11: XI 398f.). "
*SMT = De Simplicium Medicamentorum

Robert Pemell, Tractatus de simplicium medicamentorum facultatibus. = A treatise of the nature and qualities of such simples as are most frequently used in medicines, 1652
Reel position: Thomason / 101:E.660[8]
Copy from: British Library on EEBO:
http://eebo.chadwyck.com/search/full_rec?SOURCE=pgthumbs.cfg&ACTION=ByID&ID=99865866&SEARCHSCREEN=default&SEARCHCONFIG=config.cfg&DISPLAY=default&HIGHLIGHT_KEYWORD=default
He mentions right after his introduction that he is using "Galenus, printed 1549" as one of his sources for this book.

Cloves, Chapter 91:

"CHAP. 91. De Caryophyllis, of Cloves.

The Names.

THey are called in Latine Caryophylli, and Garyophylli, in English, Cloves.

The Temperament.

They are hot and dry in the second or third degree.

The Duration.
They will keepe good many yeares.

The inward use.

Cloves comfort the Head, Heart, Stomach and Liver; help the Memory, the eye sight, and concoction, and strengthen nature: they break winde, provoke urine, and if halfe a dram thereof be taken in milke, they stir up Venery or bodily Lust. They are good against fainting, sounding, as also against the Plague, and any infectious Disease; against all Fluxes of the belly, proceeding of cold humours, strengthen the retentive faculty, and make the breath sweet, they stay also vomiting. They are much used in the Kitchin, both for sauces, and sticking of meate. The chymicall Oyle of Cloves is good in a Quartaine Ague, in long weaknesse and debility of the Stomach, (for it doth take away crudity and expell winde) in Fluxes of the belly, and very usefull for the aforesaid Diseases, if two or three drops be given in beere or wine.

The manner of Administring it.

It is given in powder, and in Electuary.

The outward use.

Cloves in powder being put into the Eyes, taketh away the web therein, and cleareth the sight, so doth the chymicall Oyle, and also cleanseth filthy Ulcers, especially such as are moist, being put therein. A few drops thereof put into a hollow Tooth that aketh with a little Lint, doth ease the paine thereof. They are used in sweet powders and sweet waters, &c.

The hurtfull quality.

They are hurtfull for young people and cholerick complexions: they are profitable for old persons, and phlegmatick, and such as are rheumetick, and that in the winter season.

The Dose.

The Dose in powder is from a scruple to two scruples.

Of such Medicines as are made thereof.

Oyle of Cloves. Extract. Salt. Aromaticum Caryophyllatum."

Cinnamon, Chapter 14:

"CHAP. XIV. De Cassia lignea, & Cinamomo.

Of Cassia Lignea and Cinamon.

BEcause these are so little differing from each other, I shall joyne them together, yet speake severally of their vertues: They are both barks of trees brought to us from the East-In|dies.

The Names.

Cinamon is called in Latine Cinnamomum & Cinamomum, in En|glish, Cinnamome and Cinamon. I know no other names (in use) for the other but Cassia Lignea.

The Temperament.

Cinamon is hot and dry in the third degree, or hot in the third-degree and dry in the second.
Cassia lignea is hot and dry in the third degree.

The best sort.

The best Cinamon is that which is of a reddish colour, smelling fragrantly, and of a sharp and biting tast; usually the thin barks or rindes are the best.

The difference between Cassia lignea and Cinamon.

The Cinamon rinde is much bigger, the Cassia lignea is in very small rindes or barkes: besides there is a manifest difference in the tast, for the Cinamon hath a rough tast, but the Cassia lignea is very slippery upon the tongue.

The Duration.

They will keep good eight or ten years, as some report, which I somewhat doubt of, especially of Cinamon.

The inward Use.

Cinamon is of subtill parts, and very Aromaticall, it com|forteth the heart and vitall parts, corroborateth and strength|neth the stomack, braine, nerves, and other cold parts of the bo|dy: it easeth the pains of the Wind Collick,provokes the Courses and Urine, hastneth the birth: it preventeth and correcteth pu|trifaction of humours, resisteth poyson, stayeth vomiting, and helpeth nauseousnesse of the stomach: it is frequently used in Car|diack passions, or passions of the heart, faintings of the spirits, and in trembling of the heart; it causeth sweetnesse of the breath, and brings a good colour in the face; it strengthneth the reten|tive faculty of all the parts by drying up and consuming the moisture thereof. It is used in the Dropsie and Cough proceeding from moisture. In brief, it avails in all cold diseases of the head, stomack and womb, and is most convenient for cold and moist bo|dies, and is much used in Lasks, or Loosnesse of the body.
Note, That Cinamon is most fragrant about the full of the Moon, and hath the best taste, and is then fittest for any medicine, especially for oyle.
Cassia lignea comforteth the Stomack, Liver, and all the prin|cipall parts, openeth obstructions or stoppings, disperseth grosse humour, repelleth winde, provokes urine, brings downe the men|ses or termes in women, and doth much facilitate or hasten the birth.

The Use of Oyle and Water of Cinamon.

There is a Chymicall Oyle drawne from Cinamon, which is most excellent for these Diseases. It comforteth the Stomach, Brain, Heart, and all the principall parts; it helpeth a stinking Breath, resisteth putrifaction, provokes the menses, and helpeth Women in hard labours, easeth the Cough arising from cold, and all cold pains of the head: it is a singular help in fainting of the spirits, and stayeth too much vomiting after the taking of Antimony, if two or three drops thereof be taken in Mint-water. Good Cina|mon-water hath the same vertues.

The manner of administring them.

They are given in Powder, in Potions, Electuaries, and in Pills.

A Powder to hasten the Birth.

Take of Cinamon a dram, Saffron halfe a dram, Cassia lignea, two scruples, make them all in powder.

Or,

Take Cinamon, Saffron, of each a scruple, of Borax four scruples, make them in powder, and give it in a littleMugwort-water.

A Potion to hasten the Birth.

Take of Cassia lignea, in powder, a dram, Saffron in powder, a scruple, syrupe of Mugwort halfe an ounce, Savin-water three ounces, mingle them together, and give it.

Pills to hasten the Birth.

Take of Cassia lignea, or Cinamon a dram, Castor six grains, Sto|rax calamita, halfe a scruple, Myrrhe ten grains; make them into powder (adding of Savin in powder a dram and a halfe) and with a little Honey, make a masse or lump for Pills. Give them as need requireth.

An Electuary against Fluxes of the Belly.

Take of Cinamon in powder, two drams, old conserve of red Roses two ounces, red Corall in powder, two scruples, with sy|rupe of Quinces, make an Electuary, of which take morning, e|vening, and before dinner, the quantity of a small Nut.
Note, That it is best to make Cinamon in powder, only when you use it, and not to keep it powdered.

The outward Use.

Cinamon being mixed in Collyries (that is, Medicines for the eyes) quickens the sight, and dryeth up the moisture thereof; mingled with Honey and Vineger, and the place noynted there|with, it helpeth Ring-Wormes, or Tetters, and taketh away spots or freckles. The powder is commended against clefts of the lips, and other sores being put therein.
Oyle of Cinamon is commended for all green Wounds and Ul|cers, if it be dropped therein, and doth much corroborate and warm cold parts of the body, being noynted therewith, and mixed with Honey, it takes away spots from the face, being there|with anointed.
Cassia lignea being cast on coles, and the smoak taken at the Nose, dryeth up Rheumes and Catarrhes, that proceed from cold and moist humours. Also a Suffumigation thereof, helpeth the paine


of the Womb, and the stoppings thereof. Being mixed with Ho|ney, and applied, it dissolveth swellings and hard tumours. A de|coction of Cassia lignea, made with White-wine and Rose-water, is commended against the stinking of the Arm holes, if the place be bath'd therewith, and the same is good to wash soar mouths and Gums.

The hurtfull quality.

Cinamon is hurtfull to those that have hot and chollerick bo|dies, for in such it inflames the Liver, and blood, and the inward parts: neither may such as have Feavers be too busie with it, nor Women with Child. The same cautions are to be used in taking of Cassia lignea. These best agree with cold and moist bodies, and weak stomachs; and is more usefull in Winter then in Summer.

The Dose.

The Dose in powder of either, is from a dram to a dram and a halfe. The Dose of the Chymicall Oyle, is two, three, or four drops, in any convenient liquor. The Dose of the Cinamon-water is halfe a spoonfull, or one spoonfull at a time, in Beer or such like.

Of those Medicines that are made of Cinamon.

1. Cinamon Water. 2. Tincture or Extract. 3. Elixir of Cinamon. 4. Oyle of Cinamon. 5. Salt of Cinamon. 6. Balsum of Cinamon. 7. Sy|rupe of Cinamon. 8. Magister of Cinamon 9. Species Diacinamomu.

Whether Cinamon be rightly used to stay Womens Fluxes, or the Menstru s in Women?

It is very common among many, that when Women are trou|bled with the overflowing of the Menses or Courses, or any other Flux of the body, then to prescribe Cinamon; and they think it a great binder of the body. They usually burne Claret Wine with Cinamon, and give them Cinamon in powder with Milk. Now in that Flux of the body calledDiarrhaea, and other Fluxes; I deny not but it may be used, and that with good successe, for it strength|neth the stomach and entralls, the imbecillity or weaknes where|of, is the cause of such Fluxes: but to give it to Women to stay their Courses, is contrary to reason and experience, for it will rather bring them downe, and cause them more to flow, as is be|fore manifested. Therefore I would advise Women to leave this inveterate custome."

Mustard, Chapter 161:

"CHAP. 161. De Sinapi, of Mustard.

The Names and temperament.

IT is called in Latine Sinapi, and Sinapis, in English Mustard. The common seed is hot & dry in the fourth degree, but the white seed, and the other small sorts are not so hot.

The duration.
It will keep good a yeer, or two.

The inward use.

A decoction of the seed made in wine, and drunk, provoketh u|rine, resisteth the force of poysons, the malignity of Mushromes, and the venome of the Scorpion, or other venomous creatures, aba|teth the fits of Agues, and doth mightily prevail to stir up bodily lust: it helpeth the spleen and paines in the sides; and gnawings in the bowels, shortnesse of breath, and provoketh the terms. Mustard made with strong Vineger, is good to bring down Womens courses, and for fits of the Mother, for the Falling Sicknesse, Lethargie, or Drowsinesse of the brain; for by the sharpnesse thereof it pierceth to the Brain, and purgeth it by sneesing and drawing down rheume and other tough humours which by their residence do much offend, or by their distillation upon the Lungs and Chest procure coughing. It doth much help concoction in a cold stomach, and drieth up the su|perfluous moisture thereof, and is good for the Palsie.

The manner of administring it.

It is given in decoction, in powder, in Electuary, &c.

The outward use.

It helpeth the uvula or palate of the mouth, when it is faln down, and fasteneth it, being used as a Gargle; and also dissolveth tumours and Kernels about the throat being applyed, and helpeth the tooth|ach being chewed in the mouth. It easeth the Sciatica and other Gowts, pains in the side or loines, the shoulders or other parts of the body, upon the applying thereof to raise blisters, and by drawing the pains to the place from the inward or more remote, cureth the dis|ease, or diverteth it to those outward places where locall Medicines may help. It helpeth the falling of the haire, and mixed with Ho|ney and applyed, it taketh away the black and blue marks that come of bruisings, the roughnesse of the skin in any place, as also the Le|prosie, Lowsie Evill, and Crick in the neck. Applyed with Figs to the head (first shaven) it avails against the Lethargie, and Falling Sick|nesse. The powder of the seeds put into the nostrils, causeth sneesing, and raiseth women sick of the Mother out of their fits.

A Cataplasme against Rheume.

Take Mustard-seed and Olibanum, of each half an ounce, Nigella-seed dried one ounce, Mastich two drams, of Pigeons dung and Bar|ley-meal of each an ounce, with Oxymel of Squills, make it in form of a Pultis, & apply it to the coronall suture, or forepart of the head.

The hurtfull quality.

It is offensive to cholerick and dry bodies.

The Dose.

The seed is given from half a dram to a dram.

Medicines made thereof.

The distilled Water. Oile of the seed, good in cold diseases of the Nerves."


See here for higher resolution: Pemell_Robert-Tractatus_de_simplicium_medicamentorum-Wing-P1135-101_E_660_8_-p165.pdf

From the same book, a recipe for a liniment for palsy using mustard seed, p.51:

"A Liniment for the Palsie.

Take of common Oyle two pound, of Camomill flowers a hand|full and a halfe; Sage, Betony, Rosemary, of each a handfull, Castor halfe an ounce, Euphorbium two drams, Myrrhe, Bdellium, Gum He|dera, of each two drams, white Pepper, Mustard-seed, of each a dram, wine of Castor a pint, make those things (that are to be powdered) into a grosse powder, and boyle them together with Cinamon, Mastich, Elecampane, and Acorus root, of each a dram, till the Wine be consumed, then strain it, and add of Oyle of Tur|pentine, three drams; make a Liniment, with which annoynt the Neck. Johan. Sadler. prax. med. f. 149."
Pemell_Robert-Tractatus_de_simplicium_medicamentorum-Wing-P1135-101_E_660_8_-p51.pdf

Examples of medical recipes made from mustard, addressing the same ailments described in the above in a different manuscript:


Author: A. T., practitioner in physicke.
Title: A rich store-house or treasury for the diseased Wherein, are many approued medicines for diuers and sundry diseases, which haue been long hidden, and not come to light before this time. Now set foorth for the great benefit and comfort of the poorer sort of people that are not of abilitie to go to the physitions. By A.T.
Date: 1596
Bibliographic name / number: STC (2nd ed.) / 23606
Physical description: [10], 66 leaves
Copy from: Henry E. Huntington Library and Art Gallery
Reel position: STC / 358:03

Cap. 10. ¶A soueraigne Medicine for an ache in the shoulder or else where.

TAKE Reisons of the sunne, and Figges, of ech of them a like quantitie, and halfe as much

[H]

->

Mustard-seede, and beate them very smale, then take it and grinde it in a

<-

[H]

Mustard Querne, with the best white wine vineger y^

Single illegible letter

may he had, then take it and spread it vpon a lambes skinne, and lay it to the place greeued, and this will by gods grace help you, Probatum est.

¶An experienced Medicine for the Goute.

TAKE stale Pisse, and seeth it, and scome it, and put thereto a good quantity of the iuice of red Nettles, red Fenell, Mints, and Wormewood, and let the iuice of them be of as euen porcions as you can gesse them,

[H]

Mustard and Cummin, of each of them a little, and the iuice of hearbe Benet as much as of all the rest, Seeth all these together, and make a Playster thereof, and so apply it often to the place grieued, and it will help. This hath been prooued.

{flower} A Medicine to breake the Botch.

IF it fortune the Botch to appeare, then take red Bramble leaues, Elder leaues, and

[H]

Mustard seede, and stamp them all together, and then take thereof, and make a Plaister and lay it to the sore, and it will draw foorth all the venome.

NAME: Michelle Lee and Yijun Wang
DATE AND TIME: Nov. 7. 2014, 8:30-9:30 PM
LOCATION: Whole Foods

SUBJECT: Ingredient Shopping

Michelle and Yijun went to whole foods and bought:
1. Himalayan rock salt
2. Grape juice
3. French white bread
4. Cheese cloth

NAME: Lee, Mellon, Wang
DATE AND TIME: Nov. 9, 2014 4:15-07:30 PM
LOCATION: Kitchen in apartment on 112th between Broadway and Amsterdam

SUBJECT: Making excellent mustard

Many of our ingredients and tools were the same as for our first two attempts at making this mustard (see Historical Culinary Recipe Reconstruction field notes and powerpoint presentation from the beginning of the semester), including: cheesecloth, cinnamon stick, mustard seed, clove, marble mortar & pestel, metal sieve, stainless steel measuring cups, ceramic bowl

New this time:

• 1 bottle Beringer Red Moscato wine
• Balthazar bakery white baguette
• 1 bottle organic Concord grape juice

We decided not to dry the baguette in the oven because it was already 3 days old and very solid and dry.

We ground 3/16 cup mustard seeds in the mortar, then sifted these through a metal sieve to remove large husk bits. We are going to make 3 batches with 1/16 cup mustard seeds for each batch.

We divided the dried baguette into 3 pieces and crushed each in a separate receptacle.

Michelle Goun Lee crushes old dried white baguette in my kitchen as we prepare the mustard recipe, 48r.

We added 2.5 cups of liquid to the bread, along with the ground spices. This mixture soaked for 40 minutes, checked every 5-10 minutes and massaged by hand to help release the starchiness from the bread. At this point we were fully aware of the wonderful, sweet and spiced smells of the three mixtures. They varied greatly in smell. The concord grape mixture was the sweetest, almost syrupy. The muscat wine mixture had the weakest smell, surprisingly, especially when compared to the red wine mustard, which was strong, pungent, acidic, as we had remembered it from our first two experiments.

Bread and spices sit in respective liquids (see below) in an attempt to thicken the liquids. From left to right: red wine, concord grape juice, muscat wine.

Michelle Goun Lee and Yijun Wang massaging bread and spices in respective liquids (see below) to release bread starch. From front to back: muscat wine, concord grape juice, red wine.

We strained the liquid mixture, which appeared to us thinner than we had expected, so we only needed a very small amount to bring the ground mustard seeds to the correct pasty consistency.

Our final mustard mixtures varied in color. The mustard made with muscat wine is yellower, similar to the color we associate with mustard today. The concord grape and red wine mustards were darker. Taste-wise, both of the wine mustards were more pungent than the concord grape mustard, but the red wine mustard was especially pungent. Is there a chemical reaction taking place here?

Finished mustard (recipe 48r) made by Michelle Goun Lee, Diana Mellon, Yijun Wang. From left to right: muscat wine, concord grape juice, red wine.

Finished concord grape juice mustard

Finished concord grape juice mustard

Finished red wine mustard

Recipe Annotation

48r Excellent Mustard

French transcription

Excellente moustarde
Fais seicher du pain au four puys le larde de girofle & Canelle & ainsy mects le tremper dans de bon vin Puys passe tout par lestamine estant bien pile & lincorpore avecq ta graine de moustarde.

English translation

Excellent mustard
Dry some bread in an oven, then stick cloves & cinnamon into it and put it to soak in good wine. Then, being well crushed, pass everything through a cloth strainer and incorporate it with your mustard seeds.

Similar Recipes from Other Sources

From Le Ménagier de Paris, 14th century

English translation from http://www.coquinaria.nl/english/recipes/03.1histrecept.htm

Moustarde. Se vous voulez faire provision de moustarde pour garder longuement, faictes la en vendenges de moulx doulx. Et aucuns dient que le moulx soit bouly. Item, se vous voulez faire moustarde en ung village a haste, broiez du senevé en ung mortier et deffaictes de vinaigre, et coulez par l'estamine. Et se vous la voulez tantost faire parer, mectez la en ung pot devant le feu. Item, et se vous la voulez faire bonne et a loisir, mectez le senevé tremper par une nuyt en bon vinaigre, puis la faictes bien broyer au moulin, et bien petit a petit destremper de vinaigre. Et se vous avez des espices qui soient de remenant de gelee, de claré, d'ypocras ou de saulses, si soyent broyez avec et après la laisser parer.

Mustard. If you want to make a supply of mustard that will keep long, make it during the picking-season (of wine grapes) from fresh stum. Some say the stum must be boiled. Item if you want to make mustard in a village (where there is no stum) in a hurry, grind white mustard[seeds] in a mortar, mix with vinagre, and strain through the sieve. When you want to use it immediately, put it in a pot near the fire. Item if you want to make good [mustard] at leasure, soak the mustardseeds during one night in fine vinagre, then grind in the mill, and mix in the vinagre gradually. When you have spices left over from making jelly, claret, hypocras or sauces, grind these with [the mustardseeds] and let it mature.

Pour faire ung lot de bon ypocras. Prenes une onches de cinamonde nommée longue canelle en pippe, avec unes cloche de gingembre et autant de garingal, bien estampé ensemble, et puis prenez ung livre de bon çuquere: et tout cela broyés ensamble et destrempés avec ung lot du milleur vin de Beaune que pourrés finer et le laissir tremper ungne heure ou deux. Et pus coullés parmy ung chause par plusieurs fois tant qui soit bien cler.

To make a __lot__ (=liquid measure) fine hippocras. Take one ounce cinnamon called long cinnamon in sticks, with some pieces of ginger and as much galanga, grind well together. Have a pound of fine sugar, and grind together and mix with a __lot__ of the best wine of Beaune you can get and let this stand for one or two hours. Then let it run through a sack several times until it is clear.

__http://www.greydragon.org/library/mustard.html__
From the Dutch Eenen Nyeuwen Coock Boeck (1560), written by Gheeraert Vorselman and translated by Lord Floris van Montfort (G.A. van heusden) of the Shire of Polderslot.
Om drooghen mostaerd te maken.opt Rooms
Droocht nieuwe mostaertsaet in die heete sonne oft oven oft bijden viere, ende stoot dat in eenen vijsere tot cleynnen mele, ende maeckt hier af een deech met stercken azijn ende een cleyn luttel greynpoeders ende laet dan dat tot eenen stuck ligghen drooghen.
To make dry mustard in the Roman way
Dry new mustard seed in the hot sun or in the oven or at the fire, and crush it in a mortar to fine flour and make a dough with this and with strong vinegar and a little grain powder and let dry to one piece.
Anderen mostaert opt Rooms,wit
Neemt mostaertsaet ende legget twee daghen in water te weycke, ende veranderet water dicwil, so sal hi te witter ende beter zijn ende stootten oft wrijften wel cleyne. Dan doeter toe amandelen cleyn ghestooten, ende wrijvet weder tesamen met witbroot dat geweyct is; dan doeget samen door met stercken azijn oft verjus. Wildien sterc hebben, doeter stercke specerie in, wildien soet hebben, doeter soet in.


Different mustard the Roman way, white
Take mustard seed and lay it two days to soak in water, and change the water often, so it will be whiter and better and crush them small. Then add almonds crushed small and rub it together with whitebread that has soaked; then mix it with strong vinegar or verjuice. IF you want it strong, add strong spices, and if you want it sweet, add sweet.
*
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 of the Eminently Learned Sir Kenelme Digby, Kt Opened. 1669, provides two recipes for making mustard.
To make Mustar
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 a subtle powder, and searse 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 of Ginger scraped and bruised; and stir it often with an Horseradish root cleansed, which let always lie in the pot till it have lost its virtue, 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 hath 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 Holmeby makes her quick fine Mustard thus: Choose true Mustard-seed; dry it in an Oven after the bread is out. Beat and searse it to a most subtle powder. Mingle Sherry-sack with it (stirring it a long time very well, so much as to have it of a fit consistence 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 all 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.

Terafan's version of the Digby mustard
I have modified the Digby recipe in a couple of ways. First I grind (puree) the ginger, the onion, and the horseradish, because I like hot mustard and I like the flavour it adds. I also throw it all back in the blender and puree it with some more vinegar just before bottling it. I find that this smooths out any remaining whole or partial seeds and makes if much creamier and smooth. Sometimes I eliminate the ginger altogether.

	2 lbs brown mustard seed		1 large white onion
	1 hand of ginger		1 horseradish root, approx 10" long
	1 tsp white pepper		1 tsp sugar
	Apple cider vinegar

Grind the mustard seed as fine as you can. A blender works well if only grinding about 1/4 lb at a time. Puree the onion, ginger, and horseradish with vinegar in a blender. Add the pepper and sugar to the puree and then pour it over the ground mustard seed in a stone crock. Mix well and cover the crock with a towel. The mustard will mellow over time. It will also dry some. You may add more vinegar and mix it as required. For extra smoothness, puree in the blender with additional vinegar before bottling.

Places to find lots of different (modern) mustard recipes on the web
Make Gourmet Mustards at Home -- http://www.geocities.com/NapaValley/5762/index.html (17 recipes)
Arielle's Archives (Mustard) -- http://www.neosoft.com/recipes/preserving/mustards.html (11 recipes)
Bibliography
A. W. A Booke of Cookrye, With the Serving in of the Table. 1591. The English Experience, Its Record in Early Printed Books Published in Facsimile 1834. Amsterdam: Theatrum Orbis Terrarum; Norwood, N.J.: W. J. Johnson, 1976.
Anderson, John L. A Fifteenth Century Cookry Boke. New York: Scribner,1962.
Black, Maggie. The Medieval Cookbook. New York: Thames and Hudson, 1992.
Daz Buch von Guter Spise: aus de Wurzburg-Munchener Handschrift, 1844. Translated by Alia Atlas. Copyright (c) by Alia Atlas, 1993.
The Forme of Cury: A Roll of Ancient English Cookery, Compiled, about AD 1390, by the Master-Cooks of King Richard II
Le Menagier de Paris: A Treatise on Moral and Domestic Economy, ca 1393. edited by Jérome Pichon in 1846. Trans. Janet Hinson, 1998.
Hagen, Ann. A Handbook of Anglo-Saxon Food: Processing and Consumption. Pinner, England: Anglo-Saxon Books, 1992.

Conclusion after Comparing Recipes

1. The mustard seed should be ground in a mortar.
2. Some used white bread.
3. The spices should be ground.
4. Some recipe mentioned sieve the mustard.
5. The wine should be young and had a certain amount of sugar.

Related recipes in the manuscript

“And stir it with your palette so that it all becomes like a thick sauce or light mustard.” (121v casting in silver)
“…then apply a thick coat (as thick as mustard or a little bit thicker) over the medal…” (89v white glassmakers’ sand mixed with ammonia salt)
“…adjust it with such attentiveness that, while mixing it vigorously and wetting it quickly with a wooden spoon, it does not become thicker than mustard…” (113v sand casting)
How can we make our mustard taste better?
“Sulphur oil bites and is corrosive, but it is softens by the clove oil [lhuile] and rose honey.” (46r for the teeth, some sulphur oil)
“It is true that it has a bad smell but you can add some rosat honey and cinnamon or clove oil.” (47r for teeth)
“When the wine is enough burned, heat it a bit more and add a few cloves and enough sugar.” (71r sweet and burned wine)
Conclusion:
Mustard should be a thick paste.

Use of Mustard

• Use in art

William Salmon, Polygraphice: or the arts of drawing, engraving, etching, limming, painting, washing, varnishing, gilding, colouring, dying, beautifying and perfuming: in seven books...

p. 290
'

From Wikipedia "Bordeaux wine" page:
"Claret" terminology[edit]
Claret (/ˈklærɨt/ //**klarr**-ət//) is a name primarily used in British English for red Bordeaux wine.
Claret derives from the French clairet,[27] a now uncommon dark rosé, which was the most common wine exported from Bordeaux until the 18th century. The name was anglicised to "claret" as a result of its widespread consumption in England during the period in the 12th–15th centuries that Aquitaine was part of the Angevin Empire (please compare the History section). It is a protected name within the European Union, describing a red Bordeaux wine, accepted after the British wine trade demonstrated over 300 years' usage of the term.[27]
Claret is occasionally used in the United States as a semi-generic label for red wine in the style of the Bordeaux, ideally from the same grapes as are permitted in Bordeaux. The French themselves do not use the term, except for export purposes.
The meaning of "claret" has changed over time to refer to a dry, dark red Bordeaux.[27] It has remained a term associated with the English upper class, and consequently appears on bottles of generic red Bordeaux in an effort to raise their status in the market.
In November 2011, the president of the Union des Maisons de Négoce de Bordeaux, announced an intention to use the term Claret de Bordeaux for wines that are "light and fruity, easy to drink, in the same style as the original claret when it was prized by the English in former centuries".[28]

Use in cooking

• Een notabel boecxken van cokeryen Het eerste gedrukte Nederlandstalige kookboek circa 1514 uitgegeven te Brussel door Thomas vander Noot
  bezorgd en van commentaar voorzien door
  Ria Jansen-Sieben en Marleen van der Molen-Willebrands

63 Pekele [mosterdsaus] tot eenen capuyn.
Neemt luttel mostaerts ende wijn ende minghelt dat tsamen in een panne. Ende doet daertoe smout [vet] van den capuyne met wat souts. Dan doet dat wel tegader sieden [koken] totter tijt dat dick genoech es. Dan doeget al heet rechten [opdienen]. Maer sommighe doender inne ghefruuten ajuyn [ui].
64 Pekele [mosterdsaus] tot eenen capuyn.
Neempt tvette van den smoute [het bovenste van het vet] oft van den sope van den vissche als hi ghesoden [gekookt] es. Als hi stait [ligt] in sijn waveraet, dan blaest het vetste af oft scheppet met eenen lepele af. Dan neempt mostaert ende onderrueret wel. Dan suldi dese sause rechten [opdienen] in saucieren [sauskommen].

• Transcriptie van het Tractaet van de campernoillien (1668)

Italiaense mostaert tot de fungi
De Italianen stampen ghepelde amandelen soo kleyn als ‘t moghelijck is, daerby doende wat loock ghestampt, olie en sap van limoenen al samen ondereen roerende tot een consistentie ofte dickte als mostaert, hetwelck sy witten mostaert noemen. Waermede sy de fungie eten, eensdeels om den goeden smaeck, maer princepael voor medecijn hetwelck sy segghen, soo iemandt quade fungie hadt ghe-eten, door desen mostaert sou gheconserveert wesen sonder hinder.
So the mustard should also be used as a kind of seasoning for cooking to balance the humorism. According to the author of the website http://www.coquinaria.nl/english/recipes/03.1histrecept.htm, “…mustard had the same properties as for example pepper. So, mustard was an excellent replacement for spices not only because it was cheaper, but also because it was just as good for a balanced diet.”

From http://dx.doi.org/10.1017/CCOL9780521819541.012 :