Liber ovtavus, <14> : Sinapeum Rubeum: Sinapum, passalas, sandalos, buccellas, pinas tostas, cinnami parum, seorsum autsimul conterito, vel molito. Trita cum acresta aut aceto cum-que modico sapae dissolvito, in patinasque per setaceum transagito. Hoc minus praedicto concalefacit, ac sitim movet, nec incommode nutrit.
Book Eight, <14> Red Mustard sauce: Grind in mortar or mill, either separately or all together, mustard, raisins, dates, toasted bread, and a little cinnamon. When it is ground, soak with verjuice or vinegar and a bit of must, and pass through a sieve into serving dishes. This heats less than the one above and stimulates the thirst but does not nourish badly.
Redaction by: niccolo difrancesco (Nick Sasso)
Serving Size: 1 tsp
1/2 cup mustard flour, yellow
3/4 cup cider vinegar
1/4 cup grape juice -- white
2 tablespoons zante currants -- (raisins)
4 large dates -- pitted
1 toast slice
1/4 teaspoon cinnamon
salt -- to taste
Combine the two liquids and stir; set aside.
In mortar or food processor grind mustard flour, bread, raisins, dates and cinnamon until fine. You may need to add a little of the liquid to loosen it. When ground, turn out into the mustard in large mixing bowl and add salt and add 3/4 of the liquid. Stir with a spoon or whisk until smooth. Pass this mixture entirely through a fine mesh sieve. This will make a very smooth paste and remove fibrous material left from raisins and dates.
Let stand covered overnight. Stir in more vinegar/juice liquid to desired consistency.
Yield: 1 1/2 cups
NOTES: This recipe is very strong after first made. It mellows with
On Good Health and Right Pleasure, Platina translated by Milham