Cooking Like a Pilgrim: Dijon Mustard

This is a modern adaptation of Robert May's "Mustard of Dijon or French Mustard" recipe from his book "The Accomplisht Cook", published in 1660.
"The seed being cleansed, stamp it in a mortar, with vinegar and honey, then take eight ounces of seed, two ounces of cinamon, two of honey, and vinegar as much as will serve, good mustard not too thick, and keep it close covered in little oyster-barrels." - Robert May, The Accomplisht Cook
---------------------------------------------------------------------------------------------------------------------------
Dijon Mustard by Alex Cervenak
Ingredients:
- 3 tablespoons of brown mustard seeds
- 2 tablespoons of yellow mustard seeds
- 1/4 teaspoon of cinnamon
-1/2 cup of apple cider vinegar
-1/4 teaspoon of salt
-1/4 cup of honey
Instructions:
1) In a blender or food processor, blend the brown mustard seeds, yellow mustard seeds and cinnamon together.
2) Add the apple cider vinegar, salt and honey to the mix and blend until mustard seeds begin to break apart and mixture thickens slightly. If you want a smoother mustard, blend until seeds have broken apart completely.
3) Seal the mustard in an airtight nonreactive container. Keep mustard in the refrigerator at least overnight, but ideally 2-3 days before use. This will allow the flavors to meld, and the seeds to absorb liquid and plumpen (if your mustard seems loose when first blended, don’t worry, this is when it will thicken). Store in the refrigerator.
Note: The Pilgrims obviously did not have access to the electronic cooking tools we use today, so everything was crushed and blended by hand.

[@kjmav10135]

Not so sure that “cooking like a pilgrim” included an electric food processor, or a refrigerator, but it’s fun!

[@mayflowersociety]

The Pilgrims obviously did not have access to the electronic cooking tools we use today, so everything was crushed and blended by hand. This is just a modern, faster adaptation.

[@NeverTooLatewithKate-xq1lb]

@@mayflowersociety Oh, I know. I’m just kidding! A very tall hat off to you for producing these great snippets of 17th Century life. I do apprecaite it.