Originally Published May 03, 2022
To accompany the meats there was a choice of condiments which included two separate mustards. I enjoy it when I discover a receipt online and it can create two separate things. This set of instructions from "Ein new Kochbuch" is one such example.
Please note: I could have made mustard by soaking the mustard seeds overnight and then adding vinegar (per Rumpolt). I also wanted a similar flavor profile between the two mustards, and would have added the wine to the recipe below to make sure the mustards carried a similar flavor. Maiille's already contained all of the items I was looking for and was less expensive then purchasing the individual ingredients. Hence the substitution in the following recipes.
Braun Senff mit lauterm Essig angemacht / ist auch gut Brown mustard made with clear vinegar is also good.
10. Seudt Birn in süssem Most/ thu sie auß auff ein saubers Bret/ vnd laß kalt werden/ laß den Most weiter sieden/ biß er dick wirt/ laß jn darnach kalt werden/ streichs mit braunem Senff durch/ thu alsdenn die gesottenen Birn darein/ so wirt es gut vnd wolgeschmack. Wiltu aber ein guten Senff haben/ so stoß Aniß vnnd Coriander durcheinander/ streichs durch mit braunem Senffmehl/ vnd süssen gesottenem Wein/ so wirt es gut vnnd wolgeschmack.
10. Seethe pears in sweet grape juice/ take them out on a clean board/ and let cool/ let the juice boil again/ until it becomes thick/ then let it become cold/ strain through with brown mustard/ and then put the boiled pears in it/ so it becomes good and well tasting. However if you want to have a good mustard/ then crush anise and coriander together/ strain through with brown mustard powder/ and sweet boiled wine/ so it becomes good and well tastin
Sweet Pear Mustard
2 pears
1 cup sweet grape juice
Maille Old Style Mustard (water, mustard seeds, distilled vinegar, salt, white wine, sugar, lactic acid & natural flavor)
Clean, pare, quarter and core the pears. Add to a pot with the grape juice in it. Allow pears to cook until they become soft enough to make into a sauce. Mix with mustard to taste. I found a 50/50 blend added the perfect amount of sweetness.
Spicy Brown Mustard
Maille Old Style Mustard
1 tsp. Coriander
1 1/2 tsp. Anise
Mix together spices with mustard.
Both mustards should age at least three days. The longer they age, the better they get.
Sources
Deutsches Textarchiv – Rumpolt, Marx: Ein new Kochbuch. Frankfurt (Main), 1581.
"Deutsches Textarchiv – Rumpolt, Marx: Ein New Kochbuch. Frankfurt (Main), 1581.". Deutschestextarchiv.De, 2022, https://www.deutschestextarchiv.de/book/view/rumpolt_kochbuch_1581?p=419. Accessed 3 May 2022.