Sinapeum Rubeum

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 time.
  On Good Health and Right Pleasure, Platina translated by Milham

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