beverages-NA-msg – 7/23/18

Non-alcoholic beverages. Tea, fruit drinks.

NOTE: See also the files: beverages-msg, bev-water-msg, Bev-f-Hot-Day-art, jalabs-msg, fresh-juices-msg, beer-msg, cider-msg, cider-art, Non-Alco-Drks-art, coffee-msg, kvass-msg, kumiss-msg, Orng-Lmn-drks-art.

************************************************************************
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This file is a collection of various messages having a common theme that I have collected from my reading of the various computer networks. Some messages date back to 1989, some may be as recent as yesterday.

This file is part of a collection of files called Stefan's Florilegium. These files are available on the Internet at: http://www.florilegium.org

I have done a limited amount of editing. Messages having to do with separate topics were sometimes split into different files and sometimes extraneous information was removed. For instance, the message IDs were removed to save space and remove clutter.

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    Mark S. Harris                  AKA:  THLord Stefan li Rous
                                          Stefan at florilegium.org
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From: strata at FENCHURCH.MIT.EDU ("M. Strata Rose")
Date: 17 Feb 90 22:14:44 GMT

Well, at fine Japanese grocery stores everywhere :-) you can get
barley tea, made from roasted whole barley ground and put into tea
bags.  I've seen the bags of whole grain as well, pre-roasted.  Made
with a little honey and diluted by half, it makes a very refreshing
drink.  I have no idea if this is anything like medieval "barley
water".  My non-educated guess is that if "teas" were reserved to
"real tea leaves & water" then barley water may approximately equal
barley tea.  Caveat: Do not let my speculations assume even a
hundredth of a percent of the weight of actual research!

In Japan, barley tea is a traditional drink, which generally means
it's been around a loooong time.  The green chai that we so often
associate with Japan is actually a Chinese import from around the time
of the Khanate.  I don't have documentation for it, unfortunately, so
I dont' know if barley was actually grown in Japan during the time
period we're interested in.  I've always thought of barley as a
European grain, but what do I know :-)

Me, I just drink it 'cause it tastes good.  :-) :-)

_Strata

(PS- I also dilute sekainjabin about double, ie 1 part syrup to about 20
parts water, and find it's very good that way and too sweet/sticky for when
you're overheated when it's at normal strength)


From: ddfr at quads.uchicago.edu (david director friedman) 
Date: 5 Oct 90 06:40:57 GMT 
Organization: University of Chicago 
 
Conjecture vs Fact
 
"Root beer made from sasparilla is New World, but brews of various
sorts were made from roots in the Olde World.  I have no recipes 
except the New World ones, I know that trees of various sorts (such 
as willow) were used medicinally and as tonics, I therefore 
extrapolate ...   In the name of creativity I am willing to use 
period ingredients and period methods and make a beverage that could 
have been made in period, we will never know if it was or not." 
(Awilda)

Several comments. 
First, how do you know that brews of various sorts were made from
roots in the Olde World? Are you saying that you have period sources
but they do not happen to have recipes? What are they?

Second, there is a big gap between medicine and ordinary beverages.
If you sat down at a modern restaurant and were served cough syrup or
cod liver oil you would be both surprised and upset. I assume from
what you say that your evidence is only about medical use, which
leaves serving such drinks at a feast still pretty dubious.

Cariadoc


From: ken at valkyrie.ecn.uoknor.edu (Ken Burnside)
Date: 3 Oct 90 22:58:49 GMT
Organization: University of Oklahoma, Norman

I am VERY interested in hearing of non-alcoholic beverages for SCA
(and other functions).  If these receipes could be collected, and 
put up in some place where they could be mailed out or ftp'd, I'd
be very greatful.

My personal favorite:  Norse spiced cider.  (Not necessarily period)

1 gallon of fresh-pressed or spring cider.  (Spring cider is 
mildly alcoholic)
2 cups of white whine vinegar.
2 pounds of honey.
1 lemon, diced into .25" cubes.  (unclude the rind!)

2 tbsp of ground cloves.
1 tbsp of ground cinnamon.
1 tbsp of ground ginger.  (optional.  Sometimes causes a bitter taste)
.25 cup of whichever mint you prefer.

Set the cider to simmering.  Dissolve in the honey.  let cool for a 
bit, add in the vinegar.  Simmer on low heat while stirring in the spices.
raise the heat a bit, and serve hot.   Each cup should have a sprinkling
of mint o'er the top as it's served.

As this drink sits on the hearth, it grows in potency....be wary of 
quaffing the dregs!  (Thou, 'tis said that the bottom of the pot will
rid a man of the chills of the deepest of winters with but a sip...)

For a summer drink, I like to mix a quart of apple cider with 1 cup of white
wine vinegar, fill the rest of the bottle with honeywater (water with a 
fair bit of honey dissolved into it) and let it steep with commercially
prepped mint teabags in the sun for a day.  Good served chilled
around a bardic fire.

Thorfinn Halfblind (Ken Burnside)
Marche of Ered Sul, Atenveldt.

                  
From: bnostrand at lynx.northeastern.EDU
Date: 12 Dec 91 08:00:50 GMT

The main problem with the period development of ice tea is not as was
supposed the lack of ice.  In antiquity, runners would be sent to the
mountains to fetch snow for various delicacies.  Later, it was
discovered that if large blocks of ice were cut from frozen ponds and
placed in thick walled storage houses (interestingly enough commonly
called ice-houses) and covered with an insulator such as straw or
sawdust that the stuff would actually last well into the the Summer
months.  This was the common source of coolant until the popularization
of heat-pump refrigeration.

The main problem with the development of ice tea is the way in which
tea is prepared.  As I mentioned in an earlier posting, the earliest
form of tea (called DANCHA if I remember correctly) was prepared
by boiling tea bricks.  However, ground tea was developed within
period and it is possible to prepare it with ice water.  There is
even an extant form in which ice tea is prepared by beating tea
powder into icewater.  However, I am unaware of when this form was
developed.  Regretably, I forgot to ask my tea-masters when they
taught the form to me.  (SIGH)  There may be some mention of it
in a book I have the title of which roughly translates into
Old Tea and New Tea.  Unfortunately, my copy of "Historical Cha no Yu"
by Plutchow was destroyed in the flood which destroyed much of my
library.  (One googleplex of very loud SIGH's.)  It is possible
that the Ice Tea cerimony appears in one of these books but, it
may also be a very recent inovation!

                                        Solveig Throndardottir


From: christer at sue.komunity.se (Christer Romson)
Date: 12 Dec 91 07:44:00 GMT

I think we discussed the posibility of ice in the medieval summer about a
year or two ago on the Rialto. A few readers remembered their parents or
grandparents telling about how they would take big chunks of ice in the
winter and put in a stack of sawdust, and it wouldn't melt until autumn.
This worked as a simple cooler during summer. They could probably have done
this in period, but i don't think we have any evidence they did. (Stacks of
this kind could show up on book illuminations and paintings, and there
could be archeological finds of such stacks, but i haven't seen either).

I don't know how much work it would be to produce the necceary amount of
sawdust to get this to work.

(No, i'm not advocating that we should have iced tea because of this).

        Lindorm Eriksson <christer at Sue.KOMunity.Se>


From: duncan at rti.rti.org (Stephen Duncan)
Date: 13 Dec 91 13:53:27 GMT
Organization: Research Triangle Institute, RTP, NC

christer at sue.komunity.se (Christer Romson) writes:
>I think we discussed the posibility of ice in the medieval summer about a
>year or two ago on the Rialto. [...] They could probably have done
>this in period, but i don't think we have any evidence they did.
>
>       Lindorm Eriksson <christer at Sue.KOMunity.Se>

Colonial Williamsburg in Virginia has an ice house on the grounds of
the governor's mansion.  It looks something like a round barrow with a
flatter roof (for you archaeologically inclined).  Since Williamsburg
is either just in period or just out of it, the style might be worth
looking at.  They probably even have documentation about ice houses in
general.

In the 19th century, ice harvesting was a major industry in New England,
where the ice was packed into ships for export to the American south. 
It even had specialized ice saws.  I don't know how early this began,
though, but note that ice isn't real common in the Williamsburg area,
and even with the Mini-Ice Age in effect, it wouldn't have the ice
fields necessary.

Steve Duncan
duncan at rti.rti.org

Date: Wed, 30 Jun 1993 13:48:01 -0600 (MDT)
From: "Dawn E. Bergacker" <dawnb at CSN.ORG>
Subject: Root Beer Recipe

I checked with the librarian at the Sugar Association (Suzanne Arnold,
(202)/785-1122), and she found two recipes for root beer.

The first is from _Manufacture and analysis of carbonated beverages_ by
Morris B. Jacobs, published by Chemical Pub. Co. of N.Y. (1959).  It's a
formula that includes methyl salicylate and gum arabic.  I'm fairly sure
that's not what your patron is looking for however (it requires a
homogenizer or a colloid mill to prepare).

The other recipe is from _Beverages: carbonated and noncarbonated_ by
Jasper Guy Woodroof and G. Frank Phillips, published by AVI Pub. Co. of
Westport, Conn. (1974, 1981).  It lists a home formula for making
sassafras mead: 3lb. of brown sugar, 1 pint of molasses, 1/4 lb. of
tartaric acid.  Mix together, pour 2 qt. of water over the mixture and
stir until dissolved.  When cold, add 1/2 oz. essence of sassafras, and
bottle.  When you wish to drink it, put 3 Tbls in a tumbler filled 1/2
full with ice water, then add 1/4 tsp. of soda.

I'm not sure if it's still possible to get sassafras oil.  Apparently
sassafras contains an oil similar to thujone and safrole, which are both
considered toxic (_On food and cooking_ by Harold McGee).

The _Food Science Sourcebook_, 2nd edition by Herbert W. Ockerman quotes
the AVI _Beverages_ book in a chart on beverage flavors and says, "Root
beer is made from oils of sassafras, sweet birch, wintergreen, cassia,
spice, citrus, vanillin, and other materials."

I hope some of this is useful.  I also found a book called _How to
make delicious beer and root beer: secrets of successful brewing the easy
way_ by Paul Kersenbrock [Paul's Publications, 1424 Grove, Crete, Neb.
68333], 1983.  It's listed in Melvyl as being held at UCLA College TP 577
K47 1983.

I also know someone who has a recipe that uses yeast (to provide the
carbonation) and a prepared root beer extract (Hires, I think).  I can get
that too if you're interested.

Dawn E. Bergacker (dawnb at csn.org)
Manager of Technical Information, Imperial Holly Corporation
5320 Mark Dabling Blvd, Colorado Springs, CO 80918


From: Lhiannan at f42.n280.z1.fidonet.org (Lhiannan)
Newsgroups: rec.org.sca
Subject: Root Beer????
Date: Sat, 03 Jul 1993 23:02:00 -0500

 -=> Quoting KELLEN to All <=-
KE> I have a patron who is interested in finding a recipe
 KE> (from scratch) of root beer.  A Mother Earth News article
 KE> said it was possible and even gave a few ingrediants, but no
 KE> proportions and no directions.

 From "The Craft of the Country Cook" by Pat Katz.  1988.  ISBN 0-88179-
 014-1. p. 44. (quoting "In the Kitchen" by Elizabeth S. Miller. 1875)

 '"Take a handful of yellow dock-roots (be sure to get the long and pointed
  green leaf without the red streaks), a handful of dandelion roots, and one 
 of sarsaparilla roots, and a small branch of the spruce tree; tie them in a
 bag, and boil half an hour in three quarts of water, and then take out the
 bag and pour the liquid in a crock [and cover as described in the WINE
 section]; if too strong, add water; sweeten with molasses, and when cool add
 a pint of yeast and let it ferment, skimming it occasionally. It will be fit 
 to use in a day or two, and must then be bottled and securely corked."'

 No warranties. :-)
 Lhiannan


From: hrjones at uclink.berkeley.edu (Heather Rose Jones)
Newsgroups: rec.org.sca
Subject: Re: Grenatas; Henry V
Date: 17 Nov 1993 03:44:29 GMT
Organization: University of California, Berkeley

>          using pomegranate juice.  Anyone know how many pomegranates
>          you need to boil to get the right amount of juice?
>
>          Yaakov

With the caveat that this suggestion is from practical modern experience
rather than period research ... I would suggest that you press, rather  
than boil, the pomegranates for juice. Separate the kernals completely
from the rind and other stuff first. Pomegranate rind is incredibly rich
in tannic acid (I made a batch of pomegranate-tanned leather back in my
experimental days) and you want to avoid getting it in your juice.

Keridwen ferch Morgan Glasfryn; West, Mists, Mists


From: cav at bnr.ca (Rick Cavasin)
Newsgroups: rec.org.sca
Subject: Re: Grenatas; Henry V
Date: 17 Nov 1993 14:58:22 GMT
Organization: Bell-Northern Research Ltd.

hqdoegtn/G=Harold/S=Feld/O=HQ at mhs.ATtmail.COM writes:
|>           Unto all who read these words, greetings from Yaakov.
|> 
|>           Does anyone know a recipe for granatas that starts with
|>           *pomegranates*.  They are on sale at the local supermarket.
|>            The Miscellany includes a translation of the original
|>           recipe, which starts with pomegranates, but then redacts it
|>           using pomegranate juice.  Anyone know how many pomegranates
|>           you need to boil to get the right amount of juice?
|> 
|>           Yaakov

Greetings Yaakov!

A useful rule of thumb that I've discovered in my brewing
experiments is that using a small press, I can usually extract
about 2/3 of the weight of fruit as juice.  This rule has held
true (approximately) for strawberries, pears, blueberries, 
cherries, apples, etc.  I've never pressed pomegranates (too
expensive up here usually), so I'm not sure how well it will
apply.  I suppose you should be able to get the same extraction
using a juicer.  If you need 1 litre of juice, use 1.5 kg of
pomegranates.  Given how much the size of pomegranates seems
to vary, I wouldn't rely too heavily on recipes that specify
X number of pomegranates.

If you are not juicing the pomegranates first, I think you
can rely on about the same amount of juice being 'leached'
from the crushed kernels when you steep them.

Boil them?  (I'm not gonna be able to sleep tonight)

Cheers, Balderik (who wishes he could lay his hands on such
                  things as pomegranate juice up here in the
                  frozen north)


From: jacquetta at aol.com (Jacquetta)
Newsgroups: rec.org.sca
Subject: Re: period non-alcoholic drinks and a moderate snit
Date: 13 Apr 1994 19:58:02 -0400

una at bregeuf.stonemarche.org (Honour Horne-Jaruk) writes:
> > I'm curious--I assume that there were some tissanes (is that the right
> > word?) and such made from other, local things.  Beers and wines and
> > the like are obvious, but I was thinking of lighter beverages, either
> > for cooling off or for warming the soul on a cold dreary night.  What
> > sorts of things might the average European have chosen? 
> > Philippa

I Found an interesting mention of a "sage-flavored Liquid" in "A Medieval Home
Companion" translated and edited by Tania Bayard.  Its a translation of a 15
cent translation of a 14cent tretise by an elderly parisian merchant to his 15
year old bride on housewifery.
"To make a cask of sage-flavored ligquid, take 2 lbs sage, clip off the stems
and put leaves in the cask...."
"To make sage flavored drinks at table in winter, have a ewer of sage water and
pour it over white wine in a goblet...."
Frankly, I'm not too sure about a sage-water drink...
Jacquetta


From: Robin Carroll-Mann <rcmann at delphi.com>
Newsgroups: rec.org.sca
Subject: Re: period non-alcoholic drinks and a moderate snit
Date: Thu, 14 Apr 94 01:49:40 -0500
Organization: Delphi (info at delphi.com email, 800-695-4005 voice)

Jacquetta <jacquetta at aol.com> writes:
 
> una at bregeuf.stonemarche.org (Honour Horne-Jaruk) writes:
>
>> > I'm curious--I assume that there were some tissanes (is that the right
>> > word?) and such made from other, local things.  Beers and wines and
>> > the like are obvious, but I was thinking of lighter beverages, either
>> > for cooling off or for warming the soul on a cold dreary night.  What
>> > sorts of things might the average European have chosen? 
>> > Philippa
>
>I Found an interesting mention of a "sage-flavored Liquid" in "A Medieval Home
>Companion" translated and edited by Tania Bayard.  Its a translation of a 15
 
In the "Libro de Guisados" (Spanish, 16th century) there is a recipe for
Clarea, wine spiced with honey, ginger, cinnamon, and cloves.  The non-
alcoholic version appears immediately afterwards "Clarea de Aqua" (Clarea from
Water).  It contains the same spices and honey mixed into boiling water, then
strained.  I haven't gotten the proportions right yet (death by cinnamon!) but
when done properly, I suspect it would resemble mulled cider.
 
Brighid ni Chiarain
Barony of Settmour Swamp, East Kingdom
mka Robin Carroll-Mann (rcmann at delphi.com)


Newsgroups: rec.org.sca
From: nostrand at bayes.math.yorku.ca (Barbara Nostrand)
Subject: Re: Period non-alcoholic drinks
Organization: York University
Date: Tue, 26 Apr 1994 01:46:26 GMT

According to a book I am reading at the moment, whey was a common peasant
drink in Germany during the middle ages.  The peasantry also drank mead
and very rarely wine.  Later, they developed beer which largely surplanted
mead.  The peasants also rarely ate bread and instead ate various forms
of gruel (frequently called brot) and sometime fried gruel in pans over
their fires.  The book goes on to state that the price for pork was 1/3
higher than the price for beef.  And, supposably relatively fatty pork
was prefered over leaner pork or beef.

						Your Humble Servant
						Solveig Throndardottir
						Totally Ignorant


From: jari.james at racer.ESkimo.COM (Jari James)
Newsgroups: rec.org.sca
Subject: Re: beverages
Date: 23 May 1994 22:39:40 -0400
Organization: The Racer's Edge - TRE! * (206) 939-7876

]^1drinks were.  I know (or believe at least) that water was not commonly
]^1drunken by the upper classes of medieval society, and have always
]^1heard   that alcoholic beverages were used instead.  I was wondering
]^1what some   non-alcoholic period beverages might be, is there anything
]^1less obvious   than milk, fruit juices, and water.
]^1
]^1Thanks to all,
]^1Glenn Berman

One of the 'lower class' drinks was twilsy: plain or flavored vinegars
and water.  Sounds nasty but is really quite refressing.  [Raspberry
vinegar makes my favorite.  Just go easy on the vinegar until you
find the taste you like.  :}]

Her Excellency Mistress Rowan O'Callighan
Barony of Blatha an Oir
Kingdom of An Tir <- home of the 30 Year Celebration!!


Newsgroups: rec.org.sca
From: ansrb at orion.alaska.edu
Subject: Twilsy was Re: beverages
Organization: University of Alaska
Date: Thu, 26 May 1994 14:26:56 GMT

Her Excellency, Mistress Rowan O'Callighan Writes:
> One of the 'lower class' drinks was twilsy: plain or flavored vinegars
> and water.  Sounds nasty but is really quite refressing.  [Raspberry
> vinegar makes my favorite.  Just go easy on the vinegar until you
> find the taste you like.  :}]

Twilsy is not just for refreshment anymore!  As students of folk medicine
have known for years, drinking apple cider vinegar and water is very good
for one's health.  The main benefit comes from a regulation of the body's
Ph balance.  My wife has used it successfully for treating both yeast and
sinus infections, and we both take it regularly to promote the growth of
good bacteria in the intestines.  It is important to use apple cider vine-
gar made from *whole* apples. Hain makes a good one.  You should be able 
to find it in most anywhere nowdays.  Our mix is one tablespoon per 8oz of
water, and we not only got used to it, we like it!

Colin Ross MacBeolain
The Hammered Wombat


From: tinne at eskimo.com (Susan Profit)
Newsgroups: rec.org.sca
Subject: Re: beverages
Date: 31 May 94 18:42:41 GMT
Organization: Eskimo North (206) For-Ever

Hi. Its out of Period - but what Mistress Rowan calls twilsey was also
known as switchel and used for harvests in the Colonies and Eastern
Canada in the late seventeenth century.  

 at }->-  Tinne  ;) Laughter Heals ;D -<-{ at 


Newsgroups: rec.org.sca
From: ddfr at quads.uchicago.edu (david director friedman)
Subject: Period Iced Drinks
Organization: University of Chicago
Date: Mon, 17 Oct 1994 03:27:55 GMT

Iced Drinks

For those who are curious about whether and when iced drinks were
used in period ..,. . The _Ain I Akbari_, which I mentioned in an
earlier post, reports that the use of snow and ice dates from about
1586. "All ranks use ice in summer; the nobles use it throughout the
whole year." The _Ain_ does not say what it is used for, but the
passage immediately before deals with a way of cooling water, so I
think it is a fair guess that the ice is being used for cold drinks.

I do not think one can deduce from this that snow and ice were not
used earlier. The passage dates the use of snow and ice since "the
imperial standards were erected in the Punjab." That may mean that
the Mughals started importing ice after they conquered someplace that
was a convenient source--in which case other people controlling (or
trading with) appropriate real estate might have done so much
earlier. I have been told that the Romans used flavored snow, but do
not know if it is true. Does anyone have other period cites for iced
drinks?

The author gives prices of ice brought in boats (the cheapest method)
ranging from 3 21/25 dams (during the winter) to 14 4/5 dams (during
the rains) per ser (about a Kilo). By comparison, refined sugar cost
6 dams/ser. Saffron cost 400 dams/ser. Sour limes cost 6 dams/ser.
The Dam was a copper coin, equal to 1/40 rupee. The rupee was a
silver coin apparently weighing about 11.5 grams.

The Mughals also had chemical refrigeration. Apparently, dissolving
saltpetre in water is an endothermic reaction. The way you get cold
water is to put 1 ser of water in a closed container. Then put 2 1/2
sers of saltpetre into a vessel with 5 sers of water, and stir the
closed container about in this mixture for a quarter of an hour, when
the water in the container will become cold.

David/Cariadoc


From: corliss at hal.PHysics.wayne.EDU (David J. Corliss)
Newsgroups: rec.org.sca
Subject: Cold drinks
Date: 18 Oct 1994 13:32:42 -0400

His Grace Cariadoc writes of an account of ice and snow being used to cool
drinks dating to 1586. Allow me to add a French account (the exact reference
will have to wait until tomorrow: I will need to go and look it up)
that, following the defeat at Hattin, Salah al-Din, known to the franks as
Saladin, immediately offered his guest Guy de Lusignan a glass of rosewater
cooled with snow. It is to be understood, apart from the obvious courtesy, that
to give an enemy drink was a sign that his life was safe. Consequently, when
the noble Guy drank and then passed the glass to one of his murderous
co-workers (I forget which one), who was guilty of many atrocities, Salah
al-Din immediately told his interpreter to make it very clear that Guy had
given him the rosewater, not Salah al-Din.

Beorthwine of Grafham Wood


From: crouchet at eden.com (james crouchet)
Newsgroups: rec.org.sca
Subject: Re: Non-alcoholic period brews
Date: 5 Jan 1995 16:25:25 GMT
Organization: Adhesive Media, Inc.

Rob Sturtevant (Rob.Sturtevant at dt_wongy.wmeonlin.sacbbx.com) wrote:

:         As one who doesn't drink, I don't have a *whole* lot of interest in
: mead
: or beer...  But was there any non-alcoholic brewing in period?  Such as root
: beer or ginger ale?  Could anyone guide me towards sources for such
: information?
: Many thanks  :)

:         Sasha Ivanovitch
:         rob.sturtevant at dt_wongy.wmeonlin.sacbbx.com

I have made root beer and ginger ale and they are quite as potent in 
alchohol and other beer and ale. The soft drinks we have now are just a 
pale imitation of the real flavors. Root beer has a strong sassafrass and 
beer like flavor.  Ginger ale is similarly flavored but with a trur 
ginger twang instead of the sassafras-licorice flavor.  Both take some 
getting use to.

I suspect the kind of drinks you are looking for are more the product of 
mixing than brewing. Check in collections of period recipes as they often 
contain drink recipes.

Savian


Newsgroups: rec.org.sca
From: rzex60 at email.sps.mot.com (Jay Brandt)
Subject: Re: beverages
Organization: Motorola
Date: Wed, 4 Jan 1995 18:53:20 GMT

lorina.stephens at ambassador.com (Lorina Stephens) wrote:
>If you're looking for non-alcholic,...

Another pleasant and inexpensive period, non-alcoholic beverage is
Coriander water. The taste is subtle, but quite pleasant. Coriander is a
spice readily available in many grocery stores. It is a hard, round seed
that looks sort of like little brown balls about half to one-third the
size of a green pea. A Viscountess I knew many years ago (in AS 12 or so)
said she had found reference in period to water flavored with Coriander.
The way she did it was to place the seeds whole in a pitcher of water,
preferably overnight. When serving, decant carefully so most of the seeds
remain in the pitcher. They can be re-used several times at a given event
by refilling the pitcher. Once the seeds are soaked, they will flavor the
fresh water quite readily. Rinse out and discard the seeds at the end of
the event, so they don't spoil in the decanter.
-- 
Regards, Jay Brandt                            <rzex60 at email.sps.mot.com>
In the SCA, HLS Jason of Rosaria, JdL, GdS, AoA           (Member # 3016)
Owner/Craftsman            Bear Paw Woodworks           Austin, Texas USA


From: brendt.hess at nwcs.org (Brendt Hess)
Newsgroups: rec.org.sca
Subject: Re: sassafras
Date: Sat, 18 Mar 1995 17:41:00 GMT
Organization: NWCS Online * Oregon USA

On the question of sassafras and root beer being period, I came across
an interesting citation in an unexpected source indicating that it is.

In this month's _Discover_ magazine, in the article on the decline of
the Cod fishery on the Atlantic coast, it is mentioned that the fishery
off of Cape Cod was discovered in 1603 by a ship that was hunting for
sassafras.  Seems that it was popular as a cure for syphilis.

Now, whether or not root beer was period is a different question, but if
expeditions were hunting for sassafras in 1603, I would be willing to
believe that the use of the plant was already fairly widespread.

M. Vergilius


From: "L. HERR-GELATT and J.R. GELATT" <liontamr at postoffice.ptd.net>
Newsgroups: rec.org.sca
Subject: Re: WANTED: Non-alcoholic Beverage Sources/Recipies
Date: 31 May 1996 19:56:46 GMT
Organization: ProLog - PenTeleData, Inc.

Hi! Aoife Here, with a recipe for, "Sherbet", "Fruit Vinegar" or "Shrub" 
as it is known in Jolly Old England. This one was simply gobbled up at 
the Known World Party last Pennsic. It works best with raspberries or 
blackberries. Blueberries are good, but the beverage does not turn blue 
(it is clear, and also tastes kinda "green"). I haven't tried 
strawberries, either.It also has the added virtue of being extremely 
simple to make!

For the Fruit Vinegar:

Take equal parts (by volume) of vinegar (white or cider), and your 
favorite soft fruit.Lightly mash the fruit (stones or large seeds 
removed), pour on the vinegar, and cover tightly. Every day for 5 days, 
stir the mixture in the morning and at night. After 5 days, pour the 
vinegar into a strainer with a bowl beneath. Squeeze the fruit with a 
spoon or your hands to extract ALL the juice. Discard the fruit.

To make the Fruit Syrup from your Fruit Vinegar, add equal amounts of 
sugar (by volume) as you have fruit vinegar. Stir gently until sugar is 
dissolved. This in itself is a good sauce for summer desserts. this will 
store for months on the shelf with no refrigeration. Small Lumps may form 
due to pectin. This is OK, they will dissolve.

To make Sherbet (ie: Shrub) from your syrup, pour 1/2 oz of syrup over 
water and ice to make a total of 8 ozs (that's 1/2 oz syrup to about 7 oz 
of cold liquid). Bubbly water makes this even nicer. Adjust the amount of 
syrup to taste, of course, but too much will make the flavor waaaaay too 
intense.

Aoife 


From: 0003900943 at mcimail.COM (Marla Lecin)
Newsgroups: rec.org.sca
Subject: Re: help with recipe
Date: 17 Jun 1996 17:37:29 -0400

>About a month ago there was posted a recipe for a drink using vinegar, grape 
>juice, cloves, cinnamon, and, I believe, water.  I tried the recipe and it was 
>very good.  Unfortunately, I lost my copy of the recipe.  

>Could someone either e-mail it to me or repost it.

>Willem
>----
>Stonewall Van Wie III         svanwie at davlin.net

Here it is:

Simmer a bag containing 1 cinnamon stick, 2 cloves, 1/8 tsp. pepper, 
and 1/8 tsp. nutmeg in 3 cups of red wine vinegar for 30 minutes.
(An emptied tea bag works well; staple it shut after you fill it with 
the spices.)

Mix 1 cup of the vinegar with 1 gallon red grape juice and 1 gallon
water.  (If this is too tart for you, you may prefer to use less vinegar, 
or more grape juice than these proportions.)

Jessa d'Avondale


Date: Wed, 09 Apr 1997 18:18:59 -0400
From: "Philip W. Troy" <troy at asan.com>
To: sca-cooks at eden.com
Subject: Re: Hot Drinks

Mark Harris wrote: 
> Adamantius said:
> 
> Then again, how about egg nog, either commercial or the real stuff, made
> without alcohol? Pretty similar to some of the posset or caudle
> beverages from late period, comparatively nutritious, and fairly
> filling. As with caudles and possets, a meal in a mug, under the right
> circumstances.
> 
> >>>>
> Hmm. I don't think I've got many of these in my files at all. Could
> you give some period recipes and redactions? I'd like to add them
> to my files or create a new file. I'm not sure I would make them
> for myself, but then I don't care for eggnog either.
> 
> What is the differance between a caudle and a posset?
> 
>   Stefan li Rous
>   markh at risc.sps.mot.com

There are no hard and fast differences; probably the easiest, but by no
means foolproof distinction would be to say that a caudle is thickened
with eggs, and a posset with grain (usually oats, but not always). There
are both possets and caudles that contain both, and they may or may not
be sweetened. A posset is more likely to contain milk than a caudle
is.There are various recipes in the Forme of Cury for caudles of various
types, but they seem to have reached the height of their popularity in
the Elizabethan age. They lasted at least until the late 17th century; I
believe Pepys drank them.
 
A basic caudle would be something like this: 

2 cups white wine or ale (a lightly hopped bock is great for this!)
8 egg yolks
1/2 cup sugar
1 whole nutmeg, quartered, or grated nutmeg garnish

Combine all and beat in a large bowl on a double boiler until thick. The
general rule for custards of this type is that it will coat the back of
a spoon when it is done. Some cooks just bring it to 140˚ F and hope for
the best. Remove nutmeg quarters if used. Serve in mugs or bowls with
grated nutmeg if you didn't use the quarters. Serves 4 - 6, depending on
whether you like this sort of thing.

The major departure from proper period technique that I consistently
employ is the beating in a double boiler. Period recipes generally call
for the ingredients to be beaten  together, and then brought to a simmer
until thick. This method produces more curdled lumps than my method,
which is pretty similar to a modern zabaglione or weinschaum. Some
people claim the name "caudle" has common roots with the word "curdle".
I don't believe this, though. I think it's more likely to be connected
to the French "chaud", meaning "hot".

Check sources like Markham, Digby, Plat, Dawson, or  Murrell for
late-period recipes. Possets will be found in the same sources; they
survive today in the form of the various sweet Scottish broses.

Happy bibation, but don't forget the libation...
Adamantius


From: Stephen Bloch <sbloch at adl15.adelphi.edu>
To: sca-cooks at eden.com
Subject: sca-cooks Re: Re(2): New to List
Date: Thu, 10 Apr 1997 10:59:36 -0400 (EDT)

> Ok, being the new kid on the block, I'll bite -- what's granatus?

Pomegranate syrup.  The medieval Arabic sources contain a lot of recipes
for drink syrups: mix some kind of flavoring with water and sugar,
reduce it to a syrup, and it should keep unrefrigerated for weeks or
months.  To serve, dilute with hot or cold water; ratios aren't
specified in the sources, but I've found that anywhere from 1:4 to 1:10
works, depending on the flavor and the purpose (e.g. weaker is generally
better for fighters coming off the field on a 90-F day).

For granatus in particular, mix 1 or 2 parts pomegranate juice (either
prebottled, as one can find easily in my Russian Jewish neighborhood,
or squeeze your own) with 1 part sugar, bring to a boil, and simmer
uncovered for half an hour or more.
					Steve / Joshua


From: L Herr-Gelatt and J R Gelatt <liontamr at postoffice.ptd.net>
To: sca-cooks at eden.com
Subject: Cold Drinks (Was: Hot Drinks)
Date: Thu, 10 Apr 1997 07:41:43 -0500 (CDT)

I recently did a "Russian" Event, and served "Honey Water". Although I found
no recipe, I did find referances to it (which I can dig out ((I hope)) if
anyone is frantic for them, off line). The essence of the recipe is that
energetic young serfs would get a big vessel and mix honey in it, and the
complaint I read was that the orange or lemon was "waived over the top",
justifying the name orange (or lemon) Honey Water. This was sold on street
corners in city markets, and amazingly is still sold on street corners in
city markets today in Russia (a friend went there recently on business and
partook). My Redaction:  2 gallons very cold water, 1 cup fine honey, and a
pound of fruit, sliced thinly. Mix well, add ice if you have it, and let
stand  on the serving table until someone brings you an empty vessel and
says "can we have some more?" 

Lady Aoife Finn of Ynos Mon


From: nweders at mail.utexas.edu (ND Wederstrandt)
Date: Fri, 25 Apr 1997 07:47:41 -0500 (CDT)
Subject: SC - Beverages  

        We haven't talked about beverages in a while,  But I was looking
through the current Martha Stewart's Living (a true period source) and
there is an article about Norwegian Saft or fruit drink.  It is made of
varieties of mixed berries and soft fruit, sugar and water.  The fruit is
cooked, strained the sugar added and then it is bottled.  When they open it
they cut the mix with a ratio of one part saft to four parts water.  The
family they interview make a years worth and drink it all year round.
Thought I'd pass this on as it's a good thing.

Clare


From: L Herr-Gelatt and J R Gelatt <liontamr at postoffice.ptd.net>
Date: Tue, 3 Jun 1997 22:04:40 -0500 (CDT)
Subject: SC - Re: sc-liqeurs

-------
On a related topic (extracting flavors for drinks), has anyone tried those
fruit vinegar drinks? It's a wonderful combination--beries and vinegar and
sugar. I made a Raspberry Vinegar syrup, Black Raspberry Vinegar syrup, and
a Blueberry Vinegar syrup for that Known World Pennsic Party that was held
in front of the Store next to Chatelaine's Point 2 years ago.
-------

Here's the process:

Take equal amounts of (rasp-blue-black) berries and white vinegar by volume.
Crush the berries. Pour on the vinegar. Cover tightly. Shake gently once a
day for 5 days. At the end of the 5 days, strain well, squeezing out any
excess juice into the liquid. To the liquid, add equal amounts of sugar by
volume. Mix well (you may have to GENTLY heat). Store in colored bottles to
prevent color fade. If using blueberries, the color will be pale green (it
will turn purple over a long time). These can be stored at room temperature
(even at Pennsic)in a corked bottle. Shake well before using.

To use: Pour as a syrup over plain desserts (very good with steamed or bread
puddings). For a drink: put 1/8 cup syrup (according to taste) into a tall
glass. Add 6-8 oz. water or sparkling water.

Raspberries and Blackberries are supposed to be good for coughs and sore
throats. You won't have much trouble getting your kids to drink some of this
when they have a cold. It's like fruit punch (I tell mine it's medieval
Kool-aid!).   

Enjoy---it's almost raspberry season

Aoife---cursing the guys who trimmed the trees away from the electric lines
and trampled the wild raspberry canes in the process.


Date: Wed, 03 Sep 1997 15:22:45 GMT
From: zarlor at acm.org (Lenny Zimmermann)
Subject: SC - Re: Help I need drinks!

I keep looking for non-alcoholic drinks that would have been available
in Northern Italy in the early-mid 16th Century. Of course most of
what I come up with goes right back to Platina (until I can put my
non-existant Italian Language skills to work on Christoforo
Messisbugo's "Libro Nova"). Platina does have a few recipes for
medicinal drinks, which are reminiscent of a soup or tea.

He gives some indication about fruit juice drinks, but I cannot be
certain if he means only wine, or he would include fruit juice here as
well. From his section On Grapes: "Some are pleased to liken it to a
berry, like the ivy berry and the elderberry; It is not dissimilar to
these, if only because it is not lacking in vines, and may be easily
made into a drink, if Columella is to be believed." My thoughts would
be he is referring to fruit wines. (An interesting note here is that
Platina next proceeds to give instructions for growing seedless
grapes.) He does go on later in that section to discuss different
types of grapes and the wines produced from them. A bit later in the
section he does say this, however; "Take grapes from the vine and boil
river water until it is reduced to a third and put them together in a
jar that has been well plastered so that no air can get in. Then put
this in a cool place where the sun cannot reach the grapes. And
whenever you want them, you will find them fresh; If you wish, you may
give the same water to a sick person for a sweet water.

From Platina's section "On Citrus"; "No drink is more outstanding than
that of this fruit, of ever importunate stepmothers want to be rid of
someone; they blend herbs and poisonous words...When ground up and
given as a drink in wine, it cures liver and spleen disturbances." He
continues on with may other fruits, usually offering that their juice
is helpful in some way when mixed with wine as a drink.

We do have available to us "On Milk", however. "Goat milks is
considered best because it is very good for the stomach, takes away
obstructions of the liver and loosens the bowels. Next best is sheeps'
milk, and after that cow's milk. Milk is better in spring than in
summer, and in summer better than in autumn or in winder. It should be
drunk on and empty stomach, just as it comes from the udder, or else
slightly warmed; and one should not eat any other food until the milk
has settled int he stomach. In spring or summer it is less harmful
drunk as a first course as curds, for taken after a meal (as is often
the custom) either spoils immediately or draws all other undigested
food with it to the bottom...When drunk either with sugar or with
honey, it is kept from spoiling and should be taken, as I said, on a
clean and empty stomach because it is often easily converted into
those humors that principally seize upon the place where food
settles."

Apparently verjuice could be served as a drink, as well. "Verjuice is
very good for an unsettled or hot stomach and those who are thirsty."

Finally, and I know you are all hoping I would finally shut-up, I will
skip over the medicinal-style teas and soups and go to Platina's main
reference to a drink. "On Wine. A supper or lunch without drink is
considered not only disagreeable, but indeed unwholesome, for a
draught for a thirsty man is more pleasing than food for a hungry man,
and more delightful. It is necessary to moisten food and to cool the
lungs, so that what we consume is better worked and digested.
Androchides, writing to Alexander, restraining his intemperance,
called wine the blood of the earth which, when taken internally, has
the virtue of warming and moistening, and when applied externally, of
cooling and drying. Now its virtue is warm and moist, so Homer called
it Aithopa Oinon because it has the element of warmth. Thus it is that
nothing succors weary bodies more readily, if taken in moderation;
Nothing, however, is more harmful if there is no restraint. For
because of drunkenness, men become trembling, weighed down, pallid,
foul with impurities, forgetful, bleary-eyed, sterile, slow to beget,
gray-haired, bald and old before their time. Therefore there must be
some limit, according to the age and season of the year. It is the
opinion of Celsus that as one eats more in winter and drinks less, but
undiluted wine, so in summer by drinking very diluted wine, the thirst
is taken away to keep the body from burning; and as in spring we
combine with our food a thinner drink, so in Autumns, as we enjoy a
little more substantial food, we drink less, but more undiluted wine.
Especially to old folk, a purer draught should be given; To children,
more diluted, and to youth and those of middle age, a medium amount. A
draught should likewise be taken according to the quality of the
region and the body. Those living in cold locales should drink more
undiluted wine. Those in warm places, more diluted; In temperate
places, they should drink in moderation. Those of sanguine
constitution should drink diluted wine, those sorely vexed with bile
should drink their wine unmixed. Those who are phlegmatic should drink
sour wine. Pliny affirms that there are three kinds of wine: the sour,
the sweet and the thin...White wines, if thin, or not too undiluted,
are more easily digested than the red."

He goes on, but I've probably blabbed on too long already. Hopefully
someone will find this stuff as fascinating as I do. :-)

Honos Servio,
Lionardo Acquistapace, Barony of Bjornsborg, Ansteorra


Date: Sat, 18 Oct 1997 10:47:02 -0800
From: david friedman <ddfr at best.com>
Subject: Re: SC - Small Feasts-'unpl

At 2:57 PM -0700 10/16/97, Marisa Herzog wrote:
>...Are there any "period" "sodas"?  Gingerbeer?  Birchbeer?  ale... etc?

I think that depends on what you mean by "soda." There are slightly
alcoholic fizzy drinks, such as Kenelm Digby's "Weak Honey Drink," which we
generally refer to as small mead and which is flavored with ginger (the
recipe was published mid 17th century; I know of no reason to believe that
it was a novelty then). My guess is that our sodas evolved from such
drinks. You start with a drink that is fizzy due to CO2 from fermentation,
and at some point (I would guess 19th century) you start putting the CO2 in
directly, which saves the trouble of fermenting and gives you a drink which
is non-alcoholic instead of 1% or so alcohol.

For non-fizzy non-alcoholic drinks, you have sekanjabin and its relatives
(_Manuscrito Anonimo_, a 13th c. Andalusian cookbook, has a whole chapter
of them), possibly Platina's Oxymel (it isn't clear if he drank it, or was
merely showing off his classical erudition), and I suspect other things of
the same sort.

But I doubt that there were any completely non-alcoholic fizzy drinks,
because I can't think of any plausible way they could have made them. But
perhaps someone else can.

David/Cariadoc
http://www.best.com/~ddfr/


Date: Sat, 18 Oct 1997 22:10:29 +0000
From: "Robin Carroll-Mann" <harper at idt.net>
Subject: Re: SC - Small Feasts-'unpl

And it came to pass on 18 Oct 97, that david friedman wrote:
> For non-fizzy non-alcoholic drinks, you have sekanjabin and its
> relatives (_Manuscrito Anonimo_, a 13th c. Andalusian cookbook, has
> a whole chapter of them), possibly Platina's Oxymel (it isn't clear
> if he drank it, or was merely showing off his classical erudition),
> and I suspect other things of the same sort.
 
> David/Cariadoc
> http://www.best.com/~ddfr/

The "Libro de Guisados" has a recipe for spiced sweetened wine, 
similar to hippocras, followed by what appears to be a non-alcoholic 
version made with water. My one attempt at redacting the water 
version was not successful.  It tasted overwhelmingly of cinnamon, 
perhaps because I used cassia, but here is a translation, for those 
who might care to play around with it.

3. SPICES FOR "CLAREA"

Three parts cinnamon; two parts cloves; one part ginger, all ground 
and passed through a hair sieve, and for one azumbre of white 
wine, put an ounce of spices with a pound of honey, well mixed and 
passed through a sleeve, the linen being quite thick, and strained 
as many times as will make the wine come out clear.

4. CLAREA OF WATER

To one azumbre of water, four ounces of honey; you must cast in the 
same spices as for the other clarea; you must bring it to a boil with 
the honey on the fire, and when it is off the fire you must cast in 
the spices.

Notes:

Recipe #5 is for hippocras, which differs from clarea in that it uses 
a mixture of half white wine and half red; also, it is sweetened with 
sugar, not honey.

An "azumbre" is a Spanish measurement which is about equal to 2 
liters.

Ruperto de Nola specifies that *for the measurement of spices*, a 
pound equals 12 ounces.  So it seems that, like other precious 
substances, spices are measured in troy ounces.

Lady Brighid ni Chiarain of Tethba
Barony of Settmour Swamp, East Kingdom
mka Robin Carroll-Mann *** harper  at  idt.net


Date: Thu, 06 Nov 1997 20:47:59 PST
From: "Joe Tolbert" <jlt8 at hotmail.com>
Subject: SC - acid

Gentles:
        Here is the recipe for the drink called acid:

6 pounds fruit (crushed, blackberries , plums,grapes,cherries etc)
2 1/2 ounces ( about 45 grams ) TARTARIC ACID
1 Quart cold water
  Let stand for 48 hours
  Strain. Discard seed etc.
  to each cup of juice add 1 cup sugar
  stir until sugar is dissolved 
  let stand a few days before bottling.

source : notebook of Julia E. D. Tolbert born ca 1875

notes : at different times we either used just a cloth or a 
        fermentation lock on jug / jar.

      : to serve , dilute with cold ( well ) water to taste
        serve over cracked ice if available.


Date: Thu, 11 Dec 1997 12:37:43 -0500 (EST)
From: Gretchen M Beck <grm+ at andrew.cmu.edu>
Subject: Re: SC - Drink suggestions?

Excerpts from internet.listserv.sca-cooks: 10-Dec-97 SC - Drink
suggestions? by jeffrey s heilveil at stude
> As I finalize the dessert feast, I find myself for want of period
> beverages.  Someone said "lemon water" but had no source.  If you would
> care to send me your favorites, I would appreciate it.  I need one or two
> hot and a few cold beverages.

This isn't period in any way shape or form, but does provide a
reasonable substitue for wine:

Mix:
1 for 1 red/purple and white frozen grape juice concentrate
add 2 cans of water for each can of juice
add red wine vinegar to taste. (one the order of 1 or 2 tbsp per can)

Essentially, the vinegar takes the cloyingly sweet edge off the grape
juice, and you end up with something that tastes similar to
de-alchoholized wine.

It's been well received when I've served it.

toodles, margaret


Date: Fri, 2 Jan 1998 13:51:58 -0800 (PST)
From: "Mike C. Baker" <kihe at rocketmail.com>
Subject: Re: SC - Drink suggestions?

- ---Gretchen M Beck <grm+ at andrew.cmu.edu> wrote:
> This isn't period in any way shape or form, but does provide a
> reasonable substitue for wine:
> Mix:
> 1 for 1 red/purple and white frozen grape juice concentrate
> add 2 cans of water for each can of juice
> add red wine vinegar to taste. (one the order of 1 or 2 tbsp per can)
> Essentially, the vinegar takes the cloyingly sweet edge off
> the grape juice, and you end up with something that tastes
> similar to de-alchoholized wine.

Diabetics or those who for other reasons might not want the extra
sugars can sorta invert the process (again, no proof of use within
period: my proportions were arrived at under small-batch home
conditions):

For 32 ounces (approx. one liter) of cool water, add one tablespoon
of balsamic vinegar. Stir well, serve chilled or "as is". To reduce
the "edge" of the vinegar taste, add an ounce or so of grape juice
concentrate, apple juice, grenadine syrup, or similar. Make in
advance and transport in 2 liter disposable soda bottles; or prepare
bottles in advance and add water after arriving on site (reducing
weight to be transported).

Alternatives: different types of vinegar (malt, cider, etc.); heat
before serving; reduce ratio (3 liter bottle, add more water); etc.

(My first intro to balsamic vinegar was to drink about an ounce,
straight, when offered in a tasting glass. The taste intrigued me,
and I began playing around with proportions...)
===
Adieu -- Amra / Pax ... Kihe / TTFN -- Mike
(al-Sayyid) Amr ibn Majid al-Bakri al-Amra  /


Date: Fri, 12 Dec 1997 19:23:04 -0800
From: david friedman <ddfr at best.com>
Subject: Re: SC - Re: sca-cooks V1 #472

At 2:42 AM -0500 12/12/97, DianaFiona wrote:
>And while the Miscellany's drink section is
>fairly small, I seem to remember that the Middle Eastern cookbooks in his
>cookbook collection have recipes for some of the syrup flavors mentioned
>above. (Am I remembering correctly, Your Grace?)

Manuscrito Anonimo (13th c. Andalusian) has a whole chapter on drinks.

David/Cariadoc


Date: Fri, 02 Jan 1998 14:39:07 -0800
From: "Crystal A. Isaac" <crystal at pdr-is.com>
Subject: Re: SC - Drink suggestions? LONG

Here's some suggestions, sorry they are too late for most 12th nights.

#1 Lemonade
Adapted from _The French Cook_ by Francois Pierre de La Varenne [Anr
ed.] For Charls Adams, 1654. 12°. University Microfilms International.
(1653 English translation of the 1651 text).  Page 288-9

<Begin Quote>How to make lemonade
It is made several ways, according to the diversity of the ingredients.
For to make it with jasmine, you must take of it about two handful,
infuse it in two or three quarts of water, and there leave it for the
space of eight or ten hours; then to one quart of water you shal put fix
ounces of sugar; those of orange flowers, of muscade roses & of gilli
flowers are made after the fame way. For to make that of lemon, take
some lemons, cut them and take out the juice, put it in water as above
said, pare another lemon, cut it into slices, put it among this juice,
and some sugar proportionally.
That of orange is made the same way. <End Quote>

1 cup lemon juice
1 cup sugar
2 cups water
additional flowers as desired

Boil the water and sugar together, allow to cool slightly and add the
lemon juice. Serve cold. The very late recipe (1651) for lemonade
includes the addition of flowers, including jasmine, orange blossoms,
muscade roses or gilly-flowers. The flowers should be added as an
infusion and removed before drinking. Remember that the flowers will
carry wild yeast and will ferment your lemonade if it is not kept under
constant refrigeration.

#2 Rose Soda
Adapted from _The 'Libre de Diversis Medicinis' in the Thornton
Manuscript (MS. Lincoln Cathedral, A.5.2)_. Edited by Margaret Sinclair
Ogden. Published for the Early English Text Society by Humphrey Milford,
Oxford University Press. Amen House, E.C. 4. England. 1938. Text circa
early 1400 CE. Page 60

<Begin Quote>Rose Syrup
Tak an vnce or twa of roses & sethe tham in water to the ij partis be
sothen in. Than clene it thurgh clathe & do suger ther-to & sethe it to
it be thikk as hony & vse as thu dose the tother. <End Quote>

My interpretation:
Take an ounce or two of roses and seethe them in twice as much water
until they are soft. The strain them through cloth and add sugar. Reduce
it until it is the thickness of honey. The use it as you do the other
(the honey?).

Also adapted from: Anonymous. _An Anonymous Andalusian Cookbook of the
13th Century. A Complete Translation by Charles Perry of the Arabic
Edition of Ambrosio Huici Miranda with the assistance of an English
Translation by Elise Flemming, Stephen Bloch, Habib ibn Al-Andalusi and
Janet Hinson of the Spanish Translation by Ambrosio Huici Miranda._
©1992 by Charles Perry. Reprinted in A Collection of Medieval and
Renaissance Cookery Books by Friedman, David (Sir Cariadoc of the Bow)
Published privately. Page A-73

<Begin Quote>Syrup of Fresh Roses, and the Recipe for Making It
Take a ratl of fresh roses, after removing the dirt from them, and cover
them with boiled water for a day and night, until the water cools and
the roses fall apart in the water. Clean it and take the clean part of
it and add to a ratl of sugar. Cook all this until it takes the form of
a syrup. Drink an uqiya of this with two of hot water.... <End Quote>

1 tabelspoon rose extract
2 oz dried rosehips
1 pound sugar
water to one gallon

Rose extract can be found at Indian grocery stores. Bring sugar and
rosehips to a gentle boil in 1 or 2 quarts of water until the rosehips
have given the solution a pleasant pink color. Skim out all the pieces
of rosehips (strain if necessary). Add water to one gallon. Allow
solution to cool to 70 degrees, and add rose extract and champagne
yeast. Stir. Bottle quickly. Allow to stay at room temperature for about
3-5 days then keep refregerated.

#3 Lavender Drink
Adapted from Anonymous. _An Anonymous Andalusian Cookbook of the 13th
Century. A Complete Translation by Charles Perry of the Arabic Edition
of Ambrosio Huici Miranda with the assistance of an English Translation
by Elise Flemming, Stephen Bloch, Habib ibn Al-Andalusi and Janet Hinson
of the Spanish Translation by Ambrosio Huici Miranda._ ©1992 by Charles
Perry. Reprinted in A Collection of Medieval and Renaissance Cookery
Books by Friedman, David (Sir Cariadoc of the Bow) Published privately.
Page A-74

<Begin Quote> Syrup of Lavender (Halhal)
Take a ratl of lavender and cook it in water to cover, until its
substance comes out. Then take the clear part and add it to a ratl of
honey, and cook all this until it is in the form of a syrup. Drink an
uqiya and a half of this with three of hot water....<End Quote>

Simmer equal volumes of lavender and sugar in water, dilute for
drinking.

# 4 Spiced Pomegranate Drink
Adapted from Anonymous. _An Anonymous Andalusian Cookbook of the 13th
Century. A Complete Translation by Charles Perry of the Arabic Edition
of Ambrosio Huici Miranda with the assistance of an English Translation
by Elise Flemming, Stephen Bloch, Habib ibn Al-Andalusi and Janet Hinson
of the Spanish Translation by Ambrosio Huici Miranda._ ©1992 by Charles
Perry. Reprinted in A Collection of Medieval and Renaissance Cookery
Books by Friedman, David (Sir Cariadoc of the Bow) Published privately.
Page A-74

<Begin Quote> Syrup of Pomegranate
Take a ratl of sour pomegranates and another of sweet pomegranates, and
add their juice to two ratls of sugar, cook all this until it takes the
consistency of syrup, and keep until needed. <End Quote>

And also from Maimonides, Moses (1135-1204 CE). _Maqalah Fi Bayan Ba'D
Al-A'Rad Wa-A;-Jawab 'Anha Ma'Amar Ha-Hakra'Ah_. edited and translated
by Leibowitz, JO and Marcus, S. _Moses Maimonides on the Causes and
Symptoms (Maqalah Fi Bayan Ba'D Al-A'Rad Wa-A;-Jawab 'Anha Ma'Amar
Ha-Hakra'Ah [and] De Causis Accidentium)_ Published by University of
California Press, Berkeley, CA. 1974. ISBN 0-520-02224-6 LCCCN 71-187873

page 139
<Begin Quote>...then leave the bath and partake of a brew prepared with
pomegranate seeds, sugar, many spices, and a touch of hot spices like
clove and mace, or a syrup of rose or sorrel, with water of oxtongue,...
<End Quote>

Spiced Pomegranate Syrup
1 quart of Pomegranate juice
4 cups white sugar (or honey)
Possible additions include: clove, mace, borage, mint, citron leaves,
spikenard, lemon peel, and canel or cinnamon.

Warm the pomegranate juice over medium heat. Add the sugar, stirring to
dissolve completely. Keep the mixture at a simmer for about 2 hours,
stirring occasionally. When it is suitably thickened, allow to cool
before bottling. Dilute about one part syrup to five parts water. The
resulting drink will be more brownish than the original red of
pomegranate. The Tacinum Sanitatis recommends eating sour pomegranates
with honey to neutralize the dangers to health, so use the honey recipe
if you want to replicate European diets.

#5 Cold Almond Milk
Adapted from _An Ordinance Of Pottage: An Edition of the Fifteenth
Century Culinary Recipes in Yale University's MS Beinecke 163_. Edited
by Constance Hieatt.

1 cup water
1/2 cup sugar or clarified honey
1/2 teaspoon salt
1/2 cup blanched finely ground almonds
1/8 cup wine (use verjus, pomegranate juice or omit for completely
non-alcoholic beverage)
toasted bread

Place one cup of water into a sauce pan and bring to a boil over medium
heat. Add sugar (or honey) and salt. Stir quickly so the sugar (or
honey) dissolves without burning. When dissolved, remove from heat and
allow to cool. Add finely ground almonds to the sugar water and mix. Add
wine and mix again. Toast bread, then brush it with a little wine and
allow the bread to dry. Serve cool with toast.


Date: Thu, 29 Jan 1998 22:55:49 -0800
From: david friedman <ddfr at best.com>
Subject: Re: SC - rose sekanjabin/was coffee and tea

Both Crystal and Cat seem to be using "sekanjabin" at least part of the
time as a generic term for a family of syrup drinks. As Crystal points out,
the recipe in _Manuscrito Anonimo_ is titled "Simple Sekanjabin." On the
other hand, the chapter it is in contains lots and lots of recipes for
drinks of the same general sort (make a syrup of sugar or honey or
something similar, immerse some source of flavor in it, let it cool, dilute
in hot or cold water), and none of the others is called "sekanjabin."

The only uses of the term I have evidence for are sugar+vinegar and
honey+vinegar (_Manuscrito Anonimo_) and sugar+vinegar+mint (modern
Persian). So while I don't know exactly where the line is drawn between
"sekanjabin" and other drinks in the family, I don't think the term applies
to all of them. It seems to have been a very familiar drink in period--one
of the period recipes refers to something as "the sekanjabin of dishes."

If anyone has more information on the terminological issue, please provide.

David/Cariadoc
http://www.best.com/~ddfr/


Date: Sun, 01 Feb 1998 16:20:06 -0800
From: "Crystal A. Isaac" <crystal at pdr-is.com>
Subject: SC - water/was coffe and tea at events

Ron Martino Jr (Yumitori)wrote:
snip
> > As far as period substitutions for coffee and tea, I agree that we should try
> > to introduce our people to the delights of period beverages, but to offer
> > water as a substitute is cold and horrenduous to think upon.
> > Mordonna DuBois
>
>         Water? Horrendous?

Well, yes. For the class of people we are trying to emulate, plain water
was something you drank in desperation or penace.

I spent some time trying to document plain water as a beverage,
something that would have been served at table. The most they thought
about water was as something to dilute wine with. Adding water to wine
was a common practice dating from Roman times, and was described in many
medieval books on manners and in Baccaccio's The Decameron, "And when
they descended to inspect the huge, sunlit courtyard, the cellars
stocked with excellent wines, and the well containing abundant supplies
of fresh, ice-cold water, they praised [their lodgings] even more."

An Italian food and health manual from the 14th century recommends water
in the following fashion: "Warm Water (Aqua Calida) Nature: Cold and
humid in the second degree. Optimum: Lukewarm and sweet. Usefulness: It
cleans the stomach lining. Dangers: It weakens the mechanism of
digestion. Neutralization of the dangers: By mixing it with rose water."
Although the text describes the water being taken internally, the
accompanying picture shows a woman having her feet bathed.

I'm sure the poor drank both spring and rain water, but it wasn't a
habit people who could afford better(different) seemed to pick up.

Besides, I don't know where you live, but here in the west, we
frequently camp in places where the water is undrinkable. If I'm gonna
haul all my beverages in, the only water is usually for gatorade for
fighters.

Crystal of the Westermark


Date: Mon, 2 Feb 1998 11:26:29 -0600
From: mfgunter at fnc.fujitsu.com (Michael F. Gunter)
Subject: SC - Water to wine

> I'm not arguing that watered wine was drunk in our time period, but I
> am curious as to how your quote backs up your statement.  I read it as
> "they decended to inspect the courtyard, the cellars, and the well."
> Is there more to the quote that's not here?  I'm sorry, I just have a
> hard time believing that water was not drunk by the nobility at all,
> perhaps that misconception is the cause of my confusion?

> Conchobar

There's a statement in a chronicle during the 100 Years War that the English
army was besieged in (Calais?) and supplies were running so low that the 
nobility was complaining they were forced to drink plain water.

They drank water but they didn't like it.

Gunthar


Date: Mon, 02 Feb 1998 15:57:00 EST
From: "Nick Sasso" <grizly_nick at hotmail.com>
Subject: Re: SC - Water to wine

Diseases and standing water make common bedfellows, even in modern
times.  The avoidance of plain water is arguable (not strongly) from
this standpoint.  No know pathogens can survive in beer even at weak 3%.
Watered wine would approximate this alcohol content at about three parts
water and 1 part wine.  No point here, just thinking out lound to the
group.

niccolo


Date: Thu, 05 Feb 1998 11:16:34 -0800
From: "Crystal A. Isaac" <crystal at pdr-is.com>
Subject: Re: Lemon syrup (was SC - o

Modern Lemonade is not documented in Europe untill c.1651 when it
appears in La Varrene, a French cookbook widely translated into other
European lanugages including English. La Varrene's version inlcudes
other flavoring besides sugar and lemons, mostly flower petals, jasmine
and such.

The Syrup of Lemon is resonable for European personas if you can accept
the reasoning presented in the silly string about how sekanajabin got to
Ireland suggested earlier this month.

Crystal of the Westrmark


Date: Thu, 5 Feb 1998 11:44:29 -0800
From: david friedman <ddfr at best.com>
Subject: Re: Lemon syrup (was SC - oxymel/hydromel/etc)

At 9:01 AM -0500 2/5/98, Woeller D wrote:
>Thank you very much. Would this lemonade would be perioid? Period?
>Medieval?

The lemon drink is 13th c. Spanish Muslim.

>Would it be more or less period or medieval if I made it with
>honey?

There are recipes in the same book for other drinks of the same general
sort made with honey, but I don't remember a lemon one.

>Is the minted sekanjabin served hot or cold, in period? Is
>the version served at Pennsic, iced, and of the minted  variety period
>or perioid?

Good question. That chapter of the book specifies hot or cold water for
some of the drinks. The fragmentary sekanjabin recipe only mentions hot. It
is served cold in modern Iranian cuisine. My guess is that it was served
both ways in period, but I don't know for sure.

Brid writes in response to the same post:

"I believe all the recipes from the Andalusion cooking source are safely and
well in period, so aside from being middle-eastern (as opposed to Euro)..."

Except, of course, that Andalusia is in Europe and west of most of it.
While most of Europe is a wilderness full of Nazarene barbarians, there are
civilized patches.

Probably "Islamic" would be a better term than Middle-Eastern, although
that runs into the problem that al-Islam contained lots of non-muslims.
Some of the recipes in _Manuscrito Anonimo_ have titles that imply a Jewish
or Christian connection.

David/Cariadoc
http://www.best.com/~ddfr/


Date: Thu, 12 Feb 1998 22:59:54 -0800
From: david friedman <ddfr at best.com>
Subject: Re: SC - medieval beverages

Mark.S Harris wrote:
> Does anyone have any suggestions for non-beer (blech!, we’ve discussed
> this, let’s not do it again), non-sugared type medieval drinks?

I believe Roman soldiers drank dilute vinegar (Posca?). I don't know if it
was also used in the Middle ages.

David/Cariadoc
http://www.best.com/~ddfr/


Subject: http://www.pbm.com/~lindahl/rialto/beverages-NA-msg.text
Date: Mon, 02 Mar 98 16:57:47 MST
From: "JAVANGE/JAVANMARDI, GEESOO (BPS-ISD-OUI/PLE)" <JAVANGE at OOCL.COM>
To: "Mark.S Harris" <rsve60 at msgphx1>

So excited to see the Sekanjabin recipe.  We used to drink it on hot
summer days in Iran.  So refreshing.  A nice touch is to add about a
tablespoon or two of grated cucumber at time of serving (small seeds of
English cucumber is OK, but remove the seeds of the regular salad
cucumber).

Another drink recipe from Iran is a yogurt drink (not for the timid!).
Mix 1/3 cup of plain yogurt with a pinch of salt and pepper and dried
mint leaves if available.  Add 2/3 cup seltzer water, serve with ice.
Again can add grated cucumber if desired.  Enjoy.


Date: Sat, 6 Jun 1998 21:58:23 -0400
From: "Alma Johnson" <chickengoddess at mindspring.com>
Subject: Re: SC - Alternative Drinks

>How difficult would it be to add Persian mint drink or some other period
>non-alcoholic drink instead of/with the tea and such? This still gives
>folks who want the old standbys while introducing some period items. It
>also could be done with a minimal extra effort and cost.
>
>Stefan li Rous

It is very easy indeed to do such a thing.  About 2 or 3 years go, I served
sekanjabin (see Cariadoc's Miscellany) with the middle eastern course of a
"crusader" style feast (European course, ME course).  It was part of a
series of sharbat syrups I prepared.  I also served a honey almond, a
tamarind, rose lemon, and jallab syrups (all homemade except for jallab).  I
made it into a learning project for my diners by supplying each table with
an assortment of syrups, pitchers of water and ice, and spoons, then
supplying them with instructions on mixing the syrups into drinks.  Lots of
people commented on how much fun it was, and though I would never NOT serve
tea (after all, I'm in Meridies), I feel more comfortable now considering
alternative beverages to supplement tea and water.  Plus, because you make
concentrated syrups, they can be made well in advance of the feast, so even
for the labor intensive preparations, they don't become a larger issue than
they're worth.
I could never convince the little old foreign ladies at the farmers market
that no, I wasn't mistaken and, yes, I DID want to buy those tamarind pods.

Rhiannon Cathaoir-mor


Date: Fri, 3 Jul 1998 21:37:47 -0700
From: david friedman <ddfr at best.com>
Subject: Re: SC - ovens and tamarind

At 1:42 PM +0000 6/28/98, Ian van Tets wrote:
>Forgive (and ignore) me if this has already been done (I'm a bit
>behind) but Cariadoc, did you ever post that tamarind drink recipe
>you teased us with?  I have a weakness for tamarind and would love to
>see this.

I don't think that was me--maybe my apprentice. But since you want a
tamarind drink recipe, here is the one from the Andalusian cookbook. A ratl
is about a pound, an Uqiya an ounce--but as in the Troy system, there are
12 uqiyas to a ratl.

Syrup of Tamarind

Take a ratl of tamarind and steep in five ratls of water, throw away the
dregs immediately and add the clarified water to a ratl of sugar. Cook all
this until it takes the form of a syrup. Drink two ûqiyas of it in three of
cold water. It is beneficial in jaundice, and takes it away easily; it cuts
bilious vomit and thirst, awakens the appetite to eat, and takes the
bitterness of food out of the mouth.

we don't have a final worked out version, but our notes on it are:

Take 1
Tamarind 6 oz pods      sugar 3/4 c
water quart

Chopped up pods, husks, et. al. Steeped in hot, but not boiling, water for
15 minutes. Strained through cheesecloth. Added sugar. Simmered for 25
minutes.

Take 2
Tamarind 8 oz, packaged, compressed     sugar 1c
water 5 c

Steeped in hot water 15  minutes, strained through cheesecloth. Add sugar.
Simmered for 30 minutes, cooled.

Diluted both versions 2 parts syrup to 3 parts cold water.

Comments: Version 2 was darker, purply, stronger flavor, more tart. Version
1 was tan color. Both tasted tart, sweet sour, fruity, smoky.

Could simmer longer to get a thicker syrup.

David/Cariadoc
http://www.best.com/~ddfr/


Date: Wed, 10 Feb 1999 02:15:59 -0500
From: Melanie Wilson <MelanieWilson at compuserve.com>
To: "INTERNET:sca-arts at raven.cc.ukans.edu" <sca-arts at raven.cc.ukans.edu>
Subject: Drinking Water

>As for drinking plain water, yes it was not common. But there is
>some evidence that it was drunk, although probably not when they
>could get something else.

For a study of water in history see Water in England by Dorothy Hartley.

Mel


Date: Wed, 21 Apr 1999 21:16:41 -0700
From: david friedman <ddfr at best.com>
Subject: Re: SC - Questions on Sekainjabin

At 4:52 PM -0400 4/21/99, Aelfwyn at aol.com wrote:
>I have made and enjoyed this syrup several times. Used it as part of our last
>feast, too. Now that my various mint plants are popping up, which type of
>"mint" is most correct

All kinds of mint are equally correct--until someone provides evidence of
what varieties existed in period.

>(I'm eyeing my chocolate mint plants just now)?

Except for chocolate mint.

David/Cariadoc
http://www.best.com/~ddfr/


Date: Thu, 22 Apr 1999 10:52:01 -0700 (PDT)
From: Vicki Strassburg <taltos at primenet.com>
Subject: Re: SC - Questions on Sekainjabin

On Wed, 21 Apr 1999 Aelfwyn at aol.com wrote:
> Now that my various mint plants are popping up, which type of
> "mint" is most correct and has anyone tried experimenting with other mints
> (I'm eyeing my chocolate mint plants just now)?

I can't tell you what is most correct, but I *can* tell you what I've used
and the results.

Peppermint - a bit overpowering but very refreshing
Spearmint - pretty much the same as the peppermint
Chocolate mint - strange! but yes, I'd make it again
Apple mint - by far my favorite, very light on the mint with apple
overtones
Pineapple mint - so-so
Lemon mint - too tart for my tastes
Cat mint - :-) I'll let you know (it's not quite ready to pluck yet)

As you can tell, we have a variety of mints in the garden. There's
probably a couple I've forgotten because we tend to go through a lot of
sekunhabin here.

~Maedb


Date: Thu, 22 Apr 1999 11:14:50 -0700 (PDT)
From: Vicki Strassburg <taltos at primenet.com>
Subject: Re: SC - Questions on Sekainjabin

> What sorts of wine vinegar have you used?  Have you ever made it with
> plain white vinegar?  I've had it as a clear liquid, and think it might
> be made that way by some people.  I do have some red wine vinegar in the
> cabinet.  It would probably give a pinkish color, wouldn't it?  What
> about cider vinegar?  That's used in the Virginian 'switchel' 17th C.

I forgot about this in my last post! After having had other sekunjabins, I
will never go back to the plain vinegars. The subtlety of all the others
just leave the white vinegar in the dust. Red wine vinegar worked great,
but needed strong mints to go with it (the peppermint and spearmint were
wonderful). The white wine vinegar was a spicier taste. The queen of all
my concoctions, though, was apple mint with apple cider vinegar. Wow. It
had all the tang of regular sekunjabin, but the apple flavor just danced
around the roof of my mouth. Yup - only the roof because it positively
floated it was so light. (Cut down on the sweetners for this one, though.)
I have also played with honey, sugar, raw sugar and soon stevia. The raw
sugar overpowered anything else. The honey made it heavier and
(understandably) thicker so it neded more dilution.

Bottoms up! ~Maedb


Date: Thu, 22 Apr 1999 17:54:34 -0500
From: "Sharon R. Saroff" <sindara at pobox.com>
Subject: Re: SC - Questions on Sekainjabin

When I make sekainjabin I use cider vinegar and Celestial Seasonings mint
magic tea bags.  Sometimes I vary the flavor by adding a rasberry leaf tea
bag or a Bengal Spice tea bag which has cinnamon, cardamon and ginger.  It
has gotten good reviews.

Sindara


Date: Mon, 3 May 1999 11:35:56 -0700
From: david friedman <ddfr at best.com>
Subject: Re: SC - Sekanjabin +

At 6:55 AM -0400 5/3/99, Philip & Susan Troy wrote:
>Nancy Santella wrote:
>> I was out in the swamp picking mint for Queens Rapier, Sat., and I was
>> planning how much Sekanjabin syrup to make when the thought accured to me,
>> what if you did the same thing with rose petals?  Would you have a useable
>> rose syrup?
>>
>> Anna
>
>I guess it would depend on whether you did it with vinegar, as with
>sekanjabin. I know you can buy rose syrup in most Middle Eastern
>groceries, and it's probably made pretty much the same way. I guess what
>I'm getting at is how much of the sekanjabin process you're talking
>about applying. Are we talking about just making a syrup cooked with
>rose petals, an extremely sweet rose "tea"? It _ought_ to work pretty well.

>From the 13th c. Andalusian cookbook:

The Recipe for Making a Syrup of Julep

Take five ratls of aromatic rosewater, and two and a half of sugar, cook
all this until it takes the consistency of syrups. Drink two ûqiyas of this
with three of hot water. Its benefits: in phlegmatic fever; it fortifies
the stomach and the liver, profits at the onset of dropsy, purifies and
lightens the body, and in this it is most extraordinary, God willing.

Syrup of Fresh Roses, and the Recipe for Making It

Take a ratl of fresh roses, after removing the dirt from them, and cover
them with boiled water for a day and a night, until the water cools and the
roses fall apart in the water. Clean it and take the clean part of it and
add to a ratl of sugar. Cook all this until it takes the form of a syrup.
Drink an ûqiya of this with two of hot water; its benefits are at the onset
of dropsy, and it fortifies the stomach and the liver and the other
internal organs, and lightens the constitution; in this it is admirable.

A Recipe for Making It by Repetition

Take the same, a ratl of roses or more, and place it in water to cover it,
boiling for a day and a night. Then take out the roses that are in the
water and throw them away, and go with the same quantity of fresh roses,
which are to be covered likewise with this water, after boiling it a second
time, and leave this also a day and a night. Throw away these roses
likewise, and put in others and treat them as before, and continue doing
this for ten days or more. Its benefit and the strength of its making are
solely in the manner of repeating. Then clarify the water of roses and add
to it as much sugar, and cook it until it takes the form of a syrup. It
reaches the limit in thinning and moistening the constitution, God willing.

Syrup of Dried Roses

Take a ratl of dried roses, and cover with three ratls of boiling water,
for a night, and leave it until they fall apart in the water. Press it and
clarify it, take the clear part and add it to two ratls of white sugar, and
cook all this until it is in the form of a syrup. Drink an ûqiya and a half
of this with three of water. Its benefits: it binds the constitution, and
benefits at the start of dropsy, fortifies the other internal organs, and
provokes the appetite, God willing.

David/Cariadoc
http://www.best.com/~ddfr/


Date: Mon, 31 May 1999 22:43:11 -0700
From: Edwin Hewitt <brogoose at pe.net>
To: sca-arts <sca-arts at raven.cc.ukans.edu>,
        "sca-caid at rogues.net" <sca-caid at rogues.net>
Subject: Chicory Water

It is my understanding that Chicory, Chichorium Intybus, is native to
Europe, and was used widely during the middle ages.  Coffee, by comparison
was not introduced into Europe until the 1600's.  From the resources I have
looked at, it is now growing wild in the South and East of the US, but most
chicory is imported to the U.S  from France.  Other varieties include Belgian
and Italian Chicory used for salads.  In France, Chicory is grown for its leafy
shoots, called Witloof.  A particular variety, Magdeburg, is cultivated for its
roots, and it is roasted for use in coffee.   From my limited research, I am 
unclear as to whether Chicory is the same as Endive or if it is a near relative.

Chicory water is referred to in "Don Quixote" by Miguel de Cervantes (circa:
1600 A.D.).  In part I, section VII after the joust with the windmills, Sancho
and Don Quijote sleep.  Sancho sleeps better than Don Quijote because he,
"was full of something more substantial than Chicory water."  In a footnote
in my translation by Walter Starke, it is mentioned that chicory water was
"a popular cooling drink for that age."  I am curious as to how it was made.
Was it made from the roasted and ground roots like today's coffee additive?
Or, was it made from the greens like tea?  Has anyone heard of it?  In
Spanish Chicory is called Achicoria.
--
Edwin


Date: Tue, 17 Jun 2003 21:04:13 -0400
From: johnna holloway <johnna at sitka.engin.umich.edu>
To: sca-cooks at ansteorra.org
Subject: [Sca-cooks] Lemonade was Easy cordial recipe request

I thought you might appreciate this early recipe
for lemonade taken from The French Cook.
It may in fact be the earliest printed recipe for
Lemonade in English. The recipe is in fact older than
what OED gives for their earliest quote which dates
from only 1662.

How to Make Lemonade.
It is made several waies, according to the diversity of the
ingredients. For to make it with Jasmin, you must take of it about
two handful, infuse it in two or three quarts of water the space
of eight or ten houres; then to one quart of water you shall put
six ounces of sugar. Those of ornage flowers, of muscade roses,
and og gelliflowers, are made after the same way. For to make
that of Lemon, take some lemons, cut them, and take out the juice,
put it in water as abovesaid. Pare another lemon, cut it into slices,
put it among this juice, and some sugar proportionably.
That of orange is made the same way.
Francois Pierre La Varenne. The French Cook. 1653. pp. 238-239.

Johnnae llyn Lewis


Date: Wed, 20 Aug 2003 17:38:18 -0700
From: lilinah at earthlink.net
Subject: [Sca-cooks] Quince Syrup
To: sca-cooks at ansteorra.org

The Laimon-Safarjali syrup (safarjali means quince, guess what laimon 
means...) is for beverages. I made it for the pseudo-Iron Chef feast 
in 2000. It was my second feast.

All the recipes are on my website
http://witch.drak.net/lilinah/persianchef.html

But i've included the recipe for the Quince syrup below.

Anahita

------------------------------

Here's the text from my web site:

------------------------------

Laimun Safarjali
Lemon-Quince-Rosewater Syrup Beverage

When I was shopping for ingredients for the feast, I went to a 
Persian food store. I searched the shelves in hopes of finding a 
(synthetic) musk flavored extract or syrup called for in a couple 
recipes. Much to my surprise, I found a bottle of Lemon-Quince syrup 
from an American Persian food supplier. I bought it to taste test. It 
was delicious. My homemade syrup was even more delicious.

Original Recipe:
One part quince juice and three parts filtered syrup, in both of 
which you have boiled pieces of quince until nearly done. They are 
taken up, and the syrup takes it consistency. To every pound of the 
whole you add two ounces of lemon juice. Then return the pieces of 
quince; they improve the consistency. It is scented with musk, 
saffron and rose-water and taken up and used.

 From al-Kitab Wasf al-At'ima al-Mu'tada
(The Book of the Description of Familiar Foods)
1373
Complete text translated and introduced by Charles Perry,
in Medieval Arab Cookery, p. 442-443.

My Recipe:
2 dozen quinces
5 - 8 pounds granulated white sugar
juice of 12 lemons
several capsful rosewater, Cortas brand
(i forget to add the saffron)
(i never found edible synthetic musk)

1. Cut quinces in quarters. Core and remove flower and stem ends. Cut 
further into eighths (that is, each quince is ultimately cut in eight 
pieces).

2. Put quinces in deep kettle, cover with water and turn fire to high.

3. Pour in 5 lb. sugar. Stir well.

4. When liquid begins to boil, reduce fire to medium and continue to 
simmer, stirring frequently so bottom of pan doesn't burn.

5. Do NOT mash the  quinces. I did and it was a BIG mistake. I did 
not get enough syrup, although the mashed quinces were delicious.

6. When liquid has thickened and has become a lovely amber-rose color 
- many hours later - remove from heat and allow to cool.

7. When cool enough to manage, put a strainer over a deep bowl, and 
begin scooping out quinces and liquid. Allow to strain without 
mashing or pressing fruit. A jelly bag would probably work - although 
you'd probably need several of them. Remove resulting liquid to 
another large container.

8. After you've drained the quinces well, and syrup has cooled, check 
the consistency and flavor. It should be somewhat syrupy and have a 
tart-sweet flavor.
- It doesn't need to be clear. In fact, the original recommends 
having some fruity bits in it, so you can add some mashed quince at 
this point.
- If the syrup isn't sweet enough, put in a kettle on high fire, add 
more sugar, stir well, bring to boil, then reduce to high simmer, and 
cook just long enough for sugar to dissolve.

9. When syrup is thoroughly cooled, add lemon juice and rose water.

10. To drink, fill a pitcher about 2/3 full of water and add a bit of 
syrup. Taste. Add more syrup until you are satisfied (the commercial 
syrup, much denser than mine, is diluted 1 to 5). It should have a 
sweet-tart flavor, redolent of quinces and roses.


Date: Thu, 2 Oct 2003 14:30:07 -0400
From: "Barbara Benson" <vox8 at mindspring.com>
Subject: Re: [Sca-cooks] period beverages
To: "Cooks within the SCA" <sca-cooks at ansteorra.org>

Greetings oh Odd one!

 From Anon. Andalusian:

Syrup of Tamarind
Take a ratl of tamarind and steep in five ratls of water, throw away the
dregs immediately and add the clarified water to a ratl of sugar. Cook all
this until it takes the form of a syrup. Drink two ûqiyas of it in three of
cold water. It is beneficial in jaundice, and takes it away easily; it cuts
bilious vomit and thirst, awakens the appetite to eat, and takes the
bitterness of food out of the mouth.

Not redacted, but I am fairly certain it is what Mistress Chtistianna was
referring to. I once played with the Syrup of Carrots. It was ....
interesting. Shoulda had a V8.

Serena

>> Here are the recipes from the Miscellany, none of them calls for mint.  I
>> have also had syrups of violet (wonderful), rose (ok, but could get
>> cloying), carrot, tamarind, and others.
>> Experiment and have fun!
>> Christianna
>
> Tamarind??  Got the recipe???  Tamarind is great stuff.  I sometimes just
> buy the raw tamarind and put it in the fruit bowl on the table.  Folks walk
> by, look, ask, try it as they are walking away, then come back for 
> more!
> Olwen


Date: Mon, 13 Oct 2003 21:06:02 -0400
From: "Robin Carroll-Mann" <rcmann4 at earthlink.net>
Subject: Re: [Sca-cooks] Brighid's pomegranate drink recipe
To: Cooks within the SCA <sca-cooks at ansteorra.org>

On 13 Oct 2003, at 20:13, Elizabeth A Heckert wrote:
>   If Brighid ni Chiarain (apologies if I botched the spelling) is still
> on the list, could I bother you for the recipe for the lovely pomegranate
> drink that you had at the redactng party (a year or more ago) at
> Mistresses Anarra and Ana's house?

No problem.  It was an approximation of the pomegranate syrup in the
Anonymous Andalusian Cookbook.  That calls for pomegranate juice to be
cooked down with sugar into a syrup, which i presumably later diluted 
into a drink.

Since pomegranate juice is expensive around here (and is not always
available), I used pomegranate syrup (aka pomegranate molasses) and a
sugar syrup.

The "recipe":

Buy some pomegranate syrup (I used Cortas bran)

Make a simple syrup of 2 parts sugar to one part water.

Mix 6 tablespoons of pomegranate syrup with 1 cup of simple syrup, and 
Add enough water to bring the total to 2 quarts.  Stir well.  Taste and 
adjust as necessary.

I served this at a feast and a dayboard, and it was very popular, though it
surprised a few gentles who mistook it for iced tea.  It seems to occupy the
same flavor niche as lemonade -- a sweet/tart fruit drink.

Brighid ni Chiarain *** mka Robin Carroll-Mann
Barony of Settmour Swmp, East Kingdom


Date: Thu, 29 Apr 2004 23:38:23 -0400
From: "Robin Carroll-Mann" <rcmann4 at earthlink.net>
Subject: [Sca-cooks] Aloxa, a honey drink
To: Cooks within the SCA <sca-cooks at ansteorra.org>

We've had a lot of OT posts in the past few days, and several of those have
been from me (bad Brighid, no bizcocho!).  By way of atonement, here's a
small segment from my new translation project.

La aloxa es cierto genero de agua miel que se haze con especias calientes,
bevese en tiempo de estio, porque dizen que refresca, y no se engañan
mucho en ello, porque aunque sea verdad que por parte de las especias y la
miel calienta, empero por la mucha porcion de agua refresca, y las especias
hazen penetrar la agua por todo el cuerpo, por que se abren los caños y
poros del cuerpo, y ansi casualmente de per accidens refrescan, aunque de
suyo calienten.

Aloxa is a certain kind of honey water which is made with hot spices; it is
drunk in summertime, because they say that it refreshes, and they are not
very wrong about that, because although it is true that the spices and the
honey heat it up, however, the much larger portion of water refreshes, and
the spices cause the water to penetrate throughout the body, because they
open the channels and the pores of the body, and thus coincidently and per
accidens [Latin for "by accident"] they refresh, although by themselves they
cause heat.

Francisco Nuñez de Oria, "Aviso de Sanidad" (Advice on Health),  Madrid, 1572
http://alfama.sim.ucm.es/dioscorides/consulta_libro.asp?ref=X533126427

Brighid ni Chiarain *** mka Robin Carroll-Mann
Barony of Settmour Swamp, East Kingdom


Date: Fri, 30 Apr 2004 12:35:22 -0400 (GMT-04:00)
From: Robin Carroll-Mann <rcmann4 at earthlink.net>
Subject: Re: [Sca-cooks] Aloxa, a honey drink
To: Cooks within the SCA <sca-cooks at ansteorra.org>

-----Original Message-----
From: "Pixel, Goddess and Queen" <pixel at hundred-acre-wood.com>

Cool! Is there anything in the MS about what "hot spices" might be
generally considered to be, or do we just go with what we like? What
spices were popular in Spain at that time?

Margaret

-----------------------------

There is no recipe given, and no spices specified for this drink.  It 
is a health manual, not a cookbook.  Elsewhere in the book, it mentions 
that cinnamon, cloves, and galingale are all hot.  You can get an idea 
of popular spices in 16th century Spain by looking at my translation of 
de Nola, especially recipes 2 through 6.
http://www.florilegium.org/files/FOOD-MANUSCRIPTS/Guisados1-art.html

Personally, I'd use the spices which de Nola recommends for clarea and 
hypocras -- cinnamon, cloves, and ginger -- and proportion according to 
taste.

Brighid ni Chiarain


Date: Mon, 24 Apr 2006 20:54:49 -0500
From: Robert Downie <rdownie at mts.net>
Subject: Re: [Sca-cooks] 16th C non-alcoholic drinks?
To: Cooks within the SCA <sca-cooks at ansteorra.org>

lilinah at earthlink.net wrote:

> Actually, Urtatim wrote:
>
>>>  Can anyone recommend sources for 16th century non-alcoholic
>>>  beverages? I'm not a brewer and won't be making ale or cider  
>>>  between now and then.
>
> I looked in Digby. If i were a brewer or vintner, i'd be happy. And
> i've never seen so many mead and mead-like beverage recipes in one
> place (well, other than a book about making mead). Digby is all about
> fermentation, baby.
>
> I just wish that there was evidence of sugar syrups! I mean, there's
> plenty of evidence for the use of sugar, plenty of evidence for
> cooking fruit in sugar... but no darn fruit syrups in Digby or any of
> the other 16th and early 17th C. books i have.

There is a lemonade recipe in _The French Cook_ 1651 (getting a little
late, I know) by Francois Pierre La Varenne.

I don't have the original handy, but my scribbled notes say:
1 cup lemon juice
1 cup sugar
2 cups water
flowers if desired (jasmine, orange blossoms, muscade roses, or gilly
flowers)

Boil the water and sugar together, allow to cool slightly and add the
lemon juice.

Faerisa


Date: Tue, 25 Apr 2006 10:56:47 -0400
From: Johnna Holloway <johnna at sitka.engin.umich.edu>
Subject: Re: [Sca-cooks] 16th C non-alcoholic drinks?
To: Cooks within the SCA <sca-cooks at ansteorra.org>

Daniel Phelps wrote:
> While I seem to have misplaced my copy of it, Karen Hess's work  
> "Martha Washington's Book of Cookery" might be worth a look.
>
> Daniel

Heresy, Milord, heresy to have mislaid so valuable a text.
Mine is here at hand.
Let's see.. lots on wines, recipes for wines,
discussions of beer and ale, verjuice, There is a bottled lemon water  
R321.
Mention that Ingatestone Hall had piped supply of 'sweet'
spring water on page 17.

Beginning on page 363 there is a section on SIRRUP recipes and
Hess notes that these were clearly medicinal, but that they would have been
used to provide cooling drinks in warm weather. These include recipes
for sirrups of violets, roses, etc. Lots of steeping of petals in water.
You could substitute bottled syrups I would think.
The manuscripts are dated circa 1580-1625,.

Johnnae


Date: Tue, 25 Apr 2006 08:12:04 -0700 (PDT)
From: Tom Vincent <tom.vincent at yahoo.com>
Subject: Re: [Sca-cooks] 16th C non-alcoholic drinks?
To: Cooks within the SCA <sca-cooks at ansteorra.org>

I recall seeing some drinks for the infirmed listed in either  
Viandier of Taillevent or A Sip Through Time

   Here's one from the discredited Fabulous Feasts:

   Spicy Pomegranate Drink Medieval

   Author/Submitted by:
Servings: 1
Categories: Fruits / Medieval / Non-Alcoholic Beverages
   Ingredients:
  1.50 c Water
  1.00 c Sugar
  0.50 ts Cinnamon
  0.25 ts Nutmeg
  0.13 ts Ginger
  4.00 ea Whole cloves
  0.50 ea Unblemished lemon
  1.00 qt Fresh pomegranate juice -OR-
  6.00 ea To 8 medium-sized pomegranates, skinned, the pith removed, seeds, squeezed, pulverized and strained

   Directions:
In a large enameled pot combine water, sugar, and all spices. Bring  
to a boil and gently simmer for 7 minutes. Remove the whole cloves.  
Finely grate the lemon peel and reserve it. Squeeze the juice from  
the lemon. Add the pomegranate juice and lemon juice to the hot  
spiced fluid. Bring to slow boil, then simmer for 2 minutes. Serve  
warm with a garnish of grated lemon peel for each glass. Or serve  
cool, garnishing each glass with peel and a small wedge of fresh  
lemon. From _Fabulous Feasts- Medieval Cookery and Ceremony_ by  
Madeleine Pelner Cosman George Braziller, Inc. ISBN 0-8076-0832-7  
Typos by Jeff Pruett Submitted By STEPHEN HAFFLY On 05-15-95 (2015)

   http://www.floras-hideout.com/drrecipes/recipes.php? 
page=drrecipes&data=q-z/Spicy_Pomegranate_Drink_Medieval

   Of course, you can always make a Medieval wine drink with that  
neutered wine stuff.

   Duriel


Date: Tue, 25 Apr 2006 12:17:43 -0500
From: "Katherine Throckmorton" <kthrockmorton at lycos.com>
Subject: Re: [Sca-cooks] 16th C non-alcoholic drinks?
To: "Cooks within the SCA" <sca-cooks at ansteorra.org>

Urtatim wrote:
> Can anyone recommend sources for 16th century non-alcoholic
> beverages? I'm not a brewer and won't be making ale or cider between
> now and then.

To the best of my knowledge there isn't a whole lot out there.  There  
is the hydromel  from the _Kog Bog_, which is Danish.  The book was  
published in 1616, so the recipie is just slightly OOP.  Other than  
that the only things that come to mind is some stuff from the  
_Domestoii_,a 16th century Muscovoy text, which basically involves  
cooking the alcohol out of mead and then adding fruit juice.  I can  
type in the _Domestoii_ information if you are interested.  In the  
meantime here is the one from the _Kog Bog_:

White mead to make that will be used soon
Take one measure white honey and eight measures fresh spring water.  
Let this seethe together 4 hours and scum it well. You must not make  
it too thick. Let it then stand to cool. Thereafter sieve it through  
a Lutendrancks bag [straining bag] with herbs, cinnamon, cardamom,  
cubeb, galingale, grains of paradise, ginger, long pepper and cloves.
My redaction:
1 cup honey
12 cups water
1 stick cinnamon in pieces
3 whole cardomons
3-5 cloves
1 inch piece peeled fresh or whole dry ginger
2-3 grains of paradise

Simmer honey and water for 4 hours adding more water if it starts to  
become thick.  Remove from heat, add spices and strain immediately.   
Let cool and serve.

Notes: I use more water than the original recipe as so as to make a  
less sweet drink. I haven’t been able to find long pepper or  
galingale so my redaction doesn’t include them.  This should be drunk  
soon after being made, after a couple of days it can start to  
ferment.  If you wish to store it, it can be refrigerated for 2-3 days


Date: Tue, 25 Apr 2006 18:43:17 -0400
From: Johnna Holloway <johnna at sitka.engin.umich.edu>
Subject: Re: [Sca-cooks] 16th C non-alcoholic drinks?
To: Cooks within the SCA <sca-cooks at ansteorra.org>

I checked the new edition of La Varenne by Scully.
There's Lemonade and Orangeade as well as a selection
of Italian Waters. These are in the French Confectioner.

I suppose bottled spring or still waters of choice would be an
option also. Or let everyone BYOB or just provide chilled sodas with
ice and finely chopped ice/snow. Summer requires ice these days.
The USA seems to have provided
itself with a multitude of drinks that go far beyond what the rest of
the world offers. This question of ice or no ice and how cold is a
can of chilled soda is still something one encounters in England today.
I know I turned down a lot of warm cans of sodas on this last trip.

Johnnae


Date: Wed, 26 Apr 2006 17:19:43 -0500
From: "Emelyne Wyote" <emelyne_wyote at sbcglobal.net>
Subject: RE: [Sca-cooks] 16th C non-alcoholic drinks?
To: "'Cooks within the SCA'" <sca-cooks at ansteorra.org>

There are a few things from Thomas Elyot's 1547 Castel of Helth which might
work, although people MIGHT consider these to be more medicines than
beverages in some cases.  He does talk a lot about diet and the effects of
various foods on the humors, so maybe you can pass this off as a period
source for some foodstuffs.

He mentions oximell, which is 1 part vinegar to 2 parts honey, and  
from what I can tell boiled into 4 parts water:

Oximell is, where to one parte of vyneger is put double to moche of hony,
foure times as much of wter, and that beynge boyled unto the thyrde parte,
and cleane skymened with a fether...


He also mentions making a peach syrup:

Of the iuyce of them [peaches] may be made a syrope, very holsome against
the distemperaunce of choler...


He also talks about orange juice mixed with sugar, but he mentions "eating"
it instead of "drinking" it, so I don't know if you could pass this off as
an orangeade or not, since he could be referring to the previous usage of
orange juice:

The iuyce of oranges, havynge a toste of breade put unto it, with a lyttell
powder of myntes, sugar, and a lyttell cynamonie, maketh a very good sawce
to provoke appetite.  The iuyce eaten with sugar in a hotte fever, is not to
be dyscommended.

I accessed this on the Early English Books Online database.

Emelyne


Date: Thu, 29 Jun 2006 11:57:43 -0400
From: Johnna Holloway <johnna at sitka.engin.umich.edu>
Subject: Re: [Sca-cooks] Lemonade in medieval Egypt
To: Cooks within the SCA <sca-cooks at lists.ansteorra.org>

I have turned up a juice quotes but the printed recipe
appears to have just appeared in La Varenne which is 1650's.
There's this mention for instance--

Many men putte ?erto in somer ?e Iuse of lymons or of orenges.
 [Many men put thereto in summer the juice of lemons or of oranges.]

Chauliac 2(Paris angl. 25 156a/b) c1425

I keep thinking I'll turn up something in that later 15th-16th century gap.

Johnnae

lilinah at earthlink.net wrote:

my 
problem was finding non-alcoholic drink recipes for the 16th century.


Date: Sat, 11 Nov 2006 15:45:13 +0100 (CET)
From: sera piom <serapiom74 at yahoo.it>
Subject: [Sca-cooks] early european 'beverage'? / pear juice
To: sca-cooks at lists.ansteorra.org

<< On another List, a scholar mentioned this:
"Fortunatus in the sixth century describes the abstemious
Radegund as drinking only water sweetened with
pear juice." >>

As far as I can see, he mentioned two different drinks.
Venantius Fortunatus (see Patrologia Latina vol. 88,504)
wrote:
"potum vero praeter aquam mulsam, atque [NOTE m] piratium
non bibit; [NOTE n] vini vero puritatem, aut [NOTE o] medi
decoctionem, cervisiaeque turbidinem non contigit."

That is: she drank nothing else apart from sweetened water
and pear juice. "Piratium" is a noun referring to
pear juice.

The note m says "Pyratium, seu pyraticum, erat
succus expressus e pyris, qui pro vino adhibebatur.
S. Hieron., lib. II contra Jovin. 'Paulus', inquit,
'Timotheo dolenti stomachum, vinum suadet bibere, non piratium'."
Roughly: Pyratium is juice that has been
pressed from pears. It is used instead of wine. Hieronymus
reports, that Paul recommended to Timotheus, who had a bad
stomach, to drink wine instead of pear juice.

In another Vita S. Radegundis, Hildebertus Cenomanensis
(PL 171.976) wrote:
"Sitim, quam nimia panis accendit ariditas, vel aquae mulsae,
vel piratii haustu mitigavit. Nam vini, seu cervisiae nullam
fecit omnino mentionem."
Roughly: She mitigated the thirst, aroused by the strong
dryness of the bread, by drinking either sweetened water
or pear juice.

In one of the Capitularia Caroli Magni (PL 97.355), the people
producing pear juice are even mentioned:

"45. Ut unusquisque iudex in suo ministerio bonos habeat artifices,
id est fabros ferrarios, et aurifices, vel argentarios, sutores,
tornatores, carpentarios, scutarios, piscatores, aucipites,
id est aucellatores, saponarios, siceratores, id est qui
cervisam vel pomatium, sive piratium, vel aliud quodcumque
liquamen ad bibendum aptum fuerit, facere sciant; pistores,
(...)".
Roughly: the siceratores [brewers], that is the people
who know to make beer, apple juice, pear juice or any
other fluid which one may drink.

Serafina Piomba


Date: Sun, 12 Nov 2006 02:26:28 +0100 (CET)
From: sera piom <serapiom74 at yahoo.it>
Subject: [Sca-cooks] pear juice,	pears and Alexander Neckam's 'De
	naturis rerum'
To: sca-cooks at lists.ansteorra.org

> Very interesting stuff!  Where was this from?  Italy?

Venantius Fortunatus was born in Italy (i.e. what is Italy today),  
but later on moved to France. Radegundis was born in what is Germany  
today. She was sort of kidnapped and brought to France, where she --  
long story snipped -- finally founded a monastery, somewhere around  
Poitiers.

> Since the word "siceratores" (brewers) is used, are they talking
> about fermented pear juice (similar to hard cider), or fresh, or both?

I am not sure. There are some websites out there that take the  
passage from the Capitulare de villis as a source for the history of  
cidre, apple wine, pear wine. The passages in the vita rather  
indicate a non-alcoholic interpretation.

Speaking of pears, I just found, that Alexander Neckam's 'De naturis  
rerum' is available at:

http://books.google.com

Search for "neckam". They have the whole 1863 edition in a  
downloadable file (size 19 MBs). Pears are mentioned on pages 174f  
and 483. No, it did not read the whole thing yet, there is an index.

Enjoy, Serafina


Date: Wed, 14 Nov 2007 12:30:03 -0600
From: Michael Gunter <countgunthar at hotmail.com>
Subject: Re: [Sca-cooks] 12th Night Feast tentative menu
To: Cooks within the SCA <sca-cooks at lists.ansteorra.org>

> "Hot apple drink"? Sounds intriguing. Please elaborate? 
> 
> Katja

Again, from my period non-alcoholic drinks class:

Syrup of Apples
Take a ratl of sweet apples, those that the common people call sar?j  
[this might mean "little lamps"], cook them in water to cover until  
they fall apart and their substance comes out, then clarify it and  
take the clear part and add it to a ratl of sugar. The bag: an ?qiya  
of aloe stems, pounded and put into the bag. Cook until it takes the  
form of a syrup. Drink an ?qiya in two of hot water. Its benefits: it  
fortifies and gladdens the heart.

In reproducing this I took 5 lbs of a mix of Gala and Braeburn  
apples, but any sweet apple would do, washed and quartered them. Then  
put them in a large stockpot and covered with water. I cooked the  
apples over medium heat for around an hour and a half until they fell  
apart easily when pressed with a spoon. Once the apples were soft and  
had given up their juice I poured the mass into a strainer set over  
another stockpot. I then lightly mashed the apples to give out as  
much juice as possible but not so much to make an applesauce. The  
apple remains were discarded.

In my investigations of aloe I have found it has been used both  
topically and internally for centuries. The common aloe plant is  
abundant in the area so just regular aloe stems would work.  

Unfortunately, among the medical benefits of aloe laxative properties  
are also noted. I don't think that steeping crushed stems in the  
juice would give anyone a case of discomfort, but I would rather not  
risk it. It was also noted that the pulp of the aloe is very bitter.  
I feel the aloe was not only included for medicinal benefit but also  
for the bitterness to balance out the very sweet apple syrup. For  
this purpose I chose regular tea bags. In the future I will try the  
crushed aloe to see if there are any ill effects but for my first try  
and for an item to be distributed to the masses I went with something  
a little less potent.

I took the juice of the simmered apples, added a half dozen Lipton  
tea bags and nearly an equal volume of turbado sugar. Then I just  
left the mixture to reduce over medium low heat over several hours.  
The end result was a thick dark syrup of intense sweet/bitter flavor.  
The recipe calls for it to be mixed with hot water and this creates a  
very satisfying ?hot toddy? effect. This is great for a cool evening.

Gunthar


Date: Wed, 13 Feb 2008 10:09:21 -0600
From: Michael Gunter <countgunthar at hotmail.com>
Subject: Re: [Sca-cooks] Beverage experiments
To: Cooks within the SCA <sca-cooks at lists.ansteorra.org>

> Thank you. I'd enjoy seeing an email copy of the class
> notes if it's already typed in or could look it up if it's
> on the web somewhere.

The notes aren't on the web but a lot of information can
be found out there. I suggest checking Cariadoc's Miscellany
since he has translated a lot of Arabic recipes.

Digby's "Weak Honey Drink" won acclaim at Kingdom A&S this
weekend.

Weak Honey Drink
(More commonly called Small Mead)
Digby p. 107/147

Take nine pints of warm fountain water, and dissolve in it one pint  
of pure White-honey, by laving it therein, till it be dissolved. Then  
boil it gently, skimming it all the while, till all the scum be  
perfectly scummed off; and after that boil it a little longer,  
peradventure a quarter of an hour. In all it will require two or  
three hours boiling, so that at last one third part may be consumed.  
About a quarter of an hour before you cease boiling, and take it from  
the fire, put to it a little spoonful of cleansed and sliced Ginger;  
and almost half as much of the thin yellow rind of Orange, when you  
are even ready to take it from the fire, so as the Orange boil only  
one walm in it. Then pour it into a well-glased strong deep great  
Gally-pot, and let it stand so, till it be almost cold, that it be  
scarce Luke-warm. Then put to it a little silver-spoonful of pure Ale- 
yest, and work it together with a Ladle to make it ferment: as soon  
as it beginneth to do so, cover it close with a fit cover, and put a thick dubbled woollen cloth about it. Cast all things so that this may be done when you are going to bed. Next morning when you rise, you will find the barm gathered all together in the middle; scum it clean off with a silver-spoon and a feather, and bottle up the Liquor, stopping it very close. It will be ready to  
drink in two or three days; but it will keep well a month or two. It  
will be from the first very quick and pleasant.

Mine was aged I think 10 days.

> For people that have done the beverages for feasts or other large
> groups, what's the most favorite ratio for adding water back to
> the syrups?

That is definately a matter of taste and the intensity of the syrup.
It also depends on how the drink is to be used. If it is to be cold
and refreshing, like for drinking around a hot tourney field, you
might prefer it be weaker but maybe stronger when drunk with
a meal.

> Does anyone else like to make different kinds of beverages?

I'm really trying to push non-alcoholic period drinks here and get
people away from iced tea, powdered lemonade and sodas.

Coffee, however, is sacred.

> Rose
Gunthar


Date: Thu, 14 Feb 2008 10:26:29 -0600
From: Michael Gunter <countgunthar at hotmail.com>
Subject: [Sca-cooks] Hot drinks
To: Cooks within the SCA <sca-cooks at lists.ansteorra.org>

> (as an aside, we serve coffee and tea at local, indoor events here-- 
> the majority of our barony's events take place during really colder  
> months, so it's a kindness and a courtesy to have hot beverages  
> available. And it helps keep the non-cooks out of the kitchen....)>  
> --Maire

Syrup of Apples

Take a ratl of sweet apples, those that the common people call sar?j  
[this might mean "little lamps"], cook them in water to cover until  
they fall apart and theirsubstance comes out, then clarify it and  
take the clear part and add it to a ratl of sugar. The bag: an ?qiya  
of aloe stems, pounded and put into the bag. Cook until it takes the  
form of a syrup. Drink an ?qiya in two of hot water. Its benefits: it  
fortifies and gladdens the heart.

I've made this several times and it's wonderful on a cold day.
Although I do cheat and use tea bags instead of a bag of pounded
aloe stems to provide the bitterness.

Period lemonade was also served either hot or cold. Make a syrup
of equal parts syrup and lemon juice. Add water to taste.

Even without tea or coffee, people considered a hot drink a good
thing in cold weather.  I know ales were heated and I wonder
if the Norse heated mead or anything in winter?

Gunthar


Date: Mon, 17 Jan 2011 15:20:22 -0800
From: lilinah at earthlink.net
To: sca-cooks at lists.ansteorra.org
Subject: [Sca-cooks] "Middle eastern" drinks for pregnant people

Aldyth wrote:
<<< I have just been asked to do vigil food for a wonderful lady. She is
"Norman" but wants Middle Eastern food and drink. I am OK on the food
aspect. She is a very high risk pregnancy and will be 6 months along at her
elevation. She would like teas. >>>

Tea, i.e., camellia sinensis, is something I have seen no evidence 
for in the Middle East within SCA period. Warm beverages of various 
sorts, on the other hand, are :)

> And was interested in the mint and yogurt over ice.

Mmm.mmm.mmm, ayran (Turkish)/doogh (Persian) (pronounced dew/doo). I 
will have to double check, but I may have seen a period reference for 
this.

* Beat until smooth good quality yogurt - works and tastes best if 
yogurt is without added stabilizers and thickeners.
* Beat in cold water or cold milk or cold cucumber juice or 
carbonated water until the consistency of whole milk.
* It can have mint added, and/or a pinch of salt
* This can be left for a couple days until lactic fermentation make 
it fizzy. (although perhaps not for this lady)

> Does anyone have ideas?

* Sharab/sherbet *

A common beverage is sharab (from which we get the word shrub for a 
cool beverage; the plural of the Arabic word sharab is sharbat). 
Sharbat are syrups made of sugar and fruit juice or various herbs and 
spices. While we tend to think of serving this cold, they were 
actually often served warm in Arabic speaking lands. Wealthy 
Ottomans, on the other hand, often served them, which they called 
sherbet, cold, over snow or ice collected from the mountains or saved 
from the winter.

In the Ottoman world, sherbet could be made of:
- Apple: Sour Apple
- Apple: Sweet Apple
- Bitter (Seville) Orange
- Citron
- Date
- French Lavender
- Grape (i don't know if fresh grape juice or pekmez/grape molasses)
- Honey (probably honey and sugar mixed)
- Jujube (Ziziphus zizyphus, sometimes called Chinese date or red date)
- Lemon
- Mint
- Mulberry
- Peach
- Pear
- Pomegranate: Sour Pomegranate
- Pomegranate: Sweet Pomegranate
- Quince
- Rhubarb
- Red Rose (made with fresh red roses)
- Rose and Lemon
- Rose Water (made with rose (gul) water (ab), aka juleb, whence julep)
- Sour (Morello) Cherry
- Sugar (i.e., without flavoring, aka simple syrup)
- Tamarind
or
- Violet

So you could make any of these and have an historical beverage. As 
far as how to, there are also number of sharbat recipes in the 
Anonymous Andalusian cookbook. Since she is high risk, i would skip 
most of the herb and spice blends, since i don't know how she would 
react to them. But there also are recipes for lemon and pomegranate 
syrups. Because pomegranates are not always in season, i buy 100% 
pure pomegranate juice (and some other 100% pure juices) you may have 
to check a health food store, since normal supermarkets often have 
100% fruit juices, but made with apple and/or grape juice along with 
whatever the main flavor it.

* Khoshaf/hoshaf/hoshab *

Another refreshing Ottoman beverage is hoshab/hoshaf, (from Persian, 
meaning, pleasant (khosh) water (ab)) which is made with fruits 
and/or nuts cooked with sugar and water. It served in a small bowl 
and was eaten with a small ladle-like spoon, drinking the liquid from 
the spoon, then eating the solids. In the 16th and 17th centuries it 
was made with only one fruit at a time:
- Apricots
- Cornelians (aka cornel cherries)
- Figs
- Grapes (or possibly raisins)
- Peaches
or
- Pears

In more recent times, however, it is often made with a combination 
of dried fruits and nuts such as almonds, walnuts, pistachios, and/or 
pine nuts. One modern recipe I have uses dried apricots, prunes, 
raisins, halved almonds, pistachios, pine nuts, water, granulated 
white sugar, rose water, and orange blossom water, and doesn't 
require cooking, just soaking together for a couple days.

This can be soothing, refreshing, and rejuvenating.

> Pomegranate tea sounds good,

Not sure what pomegranate tea would be. Please describe.

> but hibiscus doesn't.

Just curious, why not hibiscus (aka jamaica, pronounced ha.my.ka)? It 
is rich in nutrients and has a pleasant tangy flavor, not as sharp as 
lemon, but similarly refreshing.

Sekanjubin has been suggested. It is not a personal favorite, and I 
find it especially unpleasant if made with cider vinegar. Before 
serving your lady nothing but sekanjubin, I'd suggest letting her taste 
some to see if it agrees with her in her current state. Unless, of 
course, you find she is already enjoying it.
-- 
Urtatim [that's err-tah-TEEM]
the persona formerly known as Anahita

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