Tewkesbury mustard

Tewkesbury mustard is a blend of mustard flour and grated horseradish root. The mustard was developed in the English town of Tewkesbury in Gloucestershire, and gained a certain reputation in the 17th century, becoming a staple condiment of the kitchens of the time.

Shakespeare mentions the mustard in Henry IV, Part 2, in which Falstaff has the line: “his wit’s as thick as Tewkesbury Mustard” (Act 2, Scene 4, Line 244), describing the character of his friend Ned Poins.[1]

Originally the mustard was prepared by grinding the mustard seeds into mustard flour, combining this with finely-grated horseradish (and sometimes herbs and spices), then forming the mixture into balls which were then dried to aid preservation.[2] The mustard balls would then be transported and sold in this form.

To use the balls they would be broken apart then mixed with a liquid such as water, vinegar,[3] wine, ale, beer, cider or fruit juice to soften them and mixed to a thick, creamy consistency. Often a sweetener such as honey would be added.

The resulting mixture would then be used as a condiment just as mustard is used today, or as a cure for ailments.[3]