A Boke of Gode Cookery Presents

Lumbard Mustard

PERIOD: England, 14th century | SOURCE: Forme of Cury | CLASS: Authentic

DESCRIPTION: Honey Wine Mustard Sauce


Take mustard seed and waisshe it, & drye it in an ovene. Grynde it drye; sarse it thurgh a sarse. Clarifie hony with wyne & vyneger & stere it wel togedre and make it thikke ynowgh; & whan thou wilt spende therof make it thynne with wyne.

- Hieatt, Constance B. and Sharon Butler. Curye on Inglish: English Culinary Manuscripts of the Fourteenth-Century (Including the Forme of Cury). New York: for The Early English Text Society by the Oxford University Press, 1985.


  • 1 C brown mustard made with white wine
  • 1/2 C honey
  • 1/4 C dry white wine
1. In a bowl, stir together mustard and honey.

2. Stir in wine until sauce reaches a desirable consistency. Yields one and three-quarters cups of sauce.

Notes on the Recipe:

I have adapted this the easy way: instead of grinding my own mustard seed, etc., I start with commercial mustard already made with wine and vinegar, and thin it with honey and wine. This sauce goes well with either meat or fowl.

Lumbard Mustard is featured in A Dinner of Lombardy

Metric, Celsius, & Gas Mark Equivalencies

A Boke of Gode CookeryRecipes from A Newe Boke of Olde Cokery

Lumbard Mustard © 2000 Rudd Rayfield | This page © 2000 James L. Matterer

A Newe Boke of Olde Cokery

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