Mustard
From The closet of Sir Kenelm Digby Knight opened, 1910
This mustard will keep long and improve with time.
Presented as published in 1910. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The closet of Sir Kenelm Digby Knight opened (1910) by Sir Kenelm Digby, page 117. The excerpt below is the record exactly as published.
MUSTARD The best way of making Mustard is this : Take of the best Mustard-seed (which is black) for ex- ample a quart. Dry it gently in an oven, and beat it to 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 fer- mentation) lay a good Onion in the bottom, quar- tered if you will, and a Race of Ginger scraped and bruised
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Cook this with the app: pantry check, scaling, and the assistant.