In the 16th century, four different forms of mustard coexisted, one of which is close to our current condiment visible here and made of soaked mustard seeds crushed with vinegar and sieved. The second kind was made during the harvest with must previously boiled so as not to ferment. The third one, close to the ancient tradition, included almonds, bread crumbs, verjuice, and vinegar. Finally, there was a dry mustard that persisted in England and then took the form of pastilles or rolls.