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Lady Holmeby's Mustard

Sauces - Table
Historic

Powdered whole mustard seeds mixed with Sherry and sugar (Digby 1669).


Original Receipt in 'The Closet Of Sir Kenelm Digby Knight, Opened' (Digby 1669)

My Lady Holmeby makes her quick fine Mustard thus: Choose true Mustard-seed; dry it in an oven, after the bread is out. Beat and searse it to a most subtle powder. Mingle Sherry-sack with it (stirring it a long time very well, so much as to have it of a fit consistence for Mustard. Then put a good quantity of fine Sugar to it, as five or six spoonfuls, or more, to a pint of Mustard. Stir and incorporate all well together. This will keep good a long time. Some do like to put to it a little (but a little) of very sharp Wine-vinegar.




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