Mostalla (Mustard)


Mostalla nostrada : pica la e polvora, ho la m01 en moli ; escalda la .ij. o .iij. vegades e puys pica la e destenpra la ab brou fret e mit hi me1 ho sucre;

si la n vols fer fresca destetipra la ab vinagre e porets 11i metra arop.

[El Libre de Sent Sovi, XIXI, Ed. Luis Faraudo de Saint-Germain, c.1325, 1952]


Mustard our way: grind the mustard [seeds] and crush them, or grind them in a mill.  Scald two or three times, and then grind it and mix with cold broth.  And put in honey or sugar.

If you want to make some in the French way, mix it with vinegar.  And you can put in Fruit Syrup.

[El Llibre de Sent Sovi/The Book of Sent Sovi, XIX, c1325, Trans: Robin Vogelzang, 2008]


1 part Mustard Seeds
1 part Broth
1 part + Vinegar
Fruit Syrup


Soak 1 part Mustard Seed with 1 part Broth overnight.  Grind the Mustard Seeds and add more Broth to get the desired consistency.  Add Sugar or Honey to taste.  

For French Mustard, swap Broth for Vinegar.  You may also add Fruit Syrup.


For French Mustard see, for example, Le Menagier de Paris, Chapter 289 (Brereton & Ferrier 1994: 747-748).

[El Llibre de Sent Sovi/The Book of Sent Sovi, XIX, c1325, Trans: Robin Vogelzang, 2008]

For this redaction, I referenced the Mustard Recipe in Le Menagier also.  Le Menagier gives three ways to make Mustard.  The third way recommends soaking the Mustard Seeds overnight which I chose to do for this recipe. 


“Mostalla.” In El Llibre de Sent Sovi / The Book of Sent Sovi: Medieval Recipes from Catalonia, edited by Joan Santanach, translated by Robin Vogelzang, 80-1.  Barcelona: Barcino-Tamesis, (c.1325) 2008.

“Mustard.”  In Le Menagier de Paris, Chapter 289, 747-748 Brereton & Ferrier (c1393) 1994

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