cordials-msg - 2/26/06 Period cordials and liqueurs. SCA creations. NOTE: See also these files: beverages-msg, brewing-msg, bev-distilled-msg, absinthe-msg, wine-msg, cider-msg, cider-art, Apricot-Crdal-art, Kiwi-cordial-art, Peach-Brandy-art, Clarea-d-Agua-art. ************************************************************************ NOTICE - 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. The comments made in these messages are not necessarily my viewpoints. I make no claims as to the accuracy of the information given by the individual authors. Please respect the time and efforts of those who have written these messages. The copyright status of these messages is unclear at this time. If information is published from these messages, please give credit to the originator(s). Thank you, Mark S. Harris AKA: THLord Stefan li Rous Stefan at florilegium.org ************************************************************************ Subj: Recipes for brews..._ Date: 18 Feb 92 From: paste at maple.circa.ufl.edu Newsgroups: rec.org.sca Fred.Yoder at f943.n102.zl.fidonet.org writes... >Come on, I need recipes for SCA-Brews! Well, good gentle, a recipe for a Trimarian favorite follows. MAGE'S FIRE ~~~~~~~~~~~ 1 bottle of vodka (any grade is ok) 2 bottles of cinnamon schnapps (the _Red Hot_ brand prefered) 1 bottle of blue curacco (sp?) Mix well, put in small clear glass bottles, and drink out of a clear or silver goblet. It's very strong and is better sipped than slammed. It can be made in smaller quantities, of course, but the little bottles (which can be found at any vinter's shop [p.s. get screw-tops, corks don't do well with this] ) make excellent gifts and are much easier to transport. Also, we have many good brewers here in this Barony and I can get the recipes for Trimarian fire-water, Wink-wink Nudge-nudge, various meads and liquors for those who wish it. Send e-mail All the messages will get to me and I will return the recipes to you with haste. Slaine ni Blaidd Clan Claidgh Dhu Barony of An Crosaire Kingdom of Trimaris Teri Dewitt Gainesville, Fl USA paste%maple.decnet at pine.circa.ufl.edu Date: 21 Feb 92 From: null0trooper at maple.circa.ufl.edu Newsgroups: rec.org.sca Organization: The CIRCA Underground Greetings again from Brion Gennadyevich! First, if one is not interested in the suddenly infamous Cossack Cough Syrup, now may be a good time to hit 'n' :). For honesty's sake, I must point out that this recipe was created for the (then) prospective taste and color. MATERIALS: Into a ceramic crock place: 1/2 lb dried apricots 1/2 lb dried black currants a double handful of dried hibiscus flowers a handful of hyssop 2 thinly-sliced limes 1 thinly-sliced lemon 1/4 cup star anise 1 tbspn fennel seed 2 cups sugar lemon balm juniper berries METHOD: Soak this for 7 days in enough vodka to cover the ingredients. ----- time passes ----- Strain the raw liquor from the ingredients and set aside. Place the remainder into an enameled pan and add a pint of water, a handful of juniper berries, and another handful of lemon balm. Simmer this until you can smell the anise and juniper. Strain the liquid into a large bowl (NOT metal) and stir in sugar until no more dissolves into the liquid. Once the syrup has cooled, mix in with the raw liquor. At this point you may be able to dissolve more sugar into the mixture. Add the remainder of vodka you have on hand - at least 1 liter's worth. At this point, add water until the alcohol no longer fully overrides the flavor - both should still be a bit strong. Bottle and age. Distinct clouds should form in the liquor within a day or so. This is necessary to the clarification of the liquor. After sufficient aging, strain the liquor through cheesecloth and re-bottle. OVERALL EFFECT: Ruby-red liqueur with a full-bodied fruit base. Anise-scented with a gin finish. Suitable for tonic or aperitif. AUTHENTICITY (Excuse ;): Listed in the _Tacuinum_Sanitatis_: fennel, sugar - 13th c. version sugar, apricots, fennel - Tacuinum of Liege, 1380 L.C. Arano, 1976. The Midieval Health Handbook - Tacuinum Sanitatis. ISBN: 0-8076-0808-4, ND3399.I15 A5513 black currants - common to the European continent Lemon, lime - Middle Eastern fruits introduced to the Mediterranean littoral star anise - a spice imported originally from the Indies lemon balm - traditional English and European herb hyssop - Hyssopus officinalis L. is a member of the family Labiatae, along with sage, savory, and thyme. Cultivated from ancient times (Rehder) Rehder, A. 1927. Manual of Cultivated Trees and Shrubs: Hardy in North America, Exclusive of the Subtropical and Warmer Temperate Regions. The MacMillan Company, New York. hibiscus - Hibiscus rosa-sinensis (China Rose) possible source of hibiscus flowers. Hibiscus sp. refered to in Mexico, 1577 as a medicinal. Hibiscus r-s appears to be used traditionally in SE Asia. Cited after Rumphius as used in Indonesia (Rumphius, G.E.: b.1627, d.1702) Althea rosea (L.) Cav. (Hollyhock) believed to originate in China, refered to by Petrus Hispanus, 1535 _The treasuri of helth ... of Petrus Hispanus. OED identifies citations of Althea sp. hollyhock from 1265 forwards; hollyhock as Althea r. from 1551, distinguishable from Althea officinalis or marsh mallow. family Malvaceae includes the sub-family Hibisceae. Hibiscus, hollyhock (also known as Rose Mallow - OED), althea, marsh mallow, mallow, ebiscum root, ebiskos, ebiscus, iviscus, malva, et al. are all members of this botanical family. A. oficinalis cited by PLiny the Elder and Galen, as well as Rufinus. Medical effects for this family of herbs and flowers: flowers are used for emollient, demulcent, and diuretic properties. And making marshmallows! It is my contention that if the commercially-available hibiscus flowers are indeed H. rosa-sinensis, there is sufficient similarity to A. rosea and A. officinalis to use this species in the place of these more traditional herb species. M. Grieve, 1931. A Modern Herbal. Dover Publ. ISBN 0-486-22798-7. Clapham, Tutin, and Moore, 1987. Flora of the British Isles. Cambridge Univ. Press. Cambridge, U.K., ISBN: 0-521-30985-9. Hartwell, J.A., 1982. Plants Used Against Cancer - A Survey. Quarterman Publ., Inc. Lawrence, Mass. ISBN: 0-88000-130-5 vodka, 1 qt. - substitute for the ubiquitous "aqua vitae" and distilling methods due to health considerations. Also, because use of commercial distilled products is called for in this category - see May, XXVI "Talewinds", p.20. "The Queen's Closet Opened: being incomparable secrets in physick, chyrurgery, preserving, candying, and cookery, &c. which were presented to the Queen by the most experienc'd persons of the times, many whereof were had in esteem when she pleased to descend to private recreations." (which is on microfilm at UF) covers a number of restorative cordials and aquae. The tract itself was in its tenth edition in 1698, fifth edition dated in the 1650s. The "Queen" referred to is Elizabeth Regina herself, though the first edition surely postdates her reign. The number of recipes given, many of which call for distillation of the elixir, indicates to me that the chief concerns were: what's available, and what suits the makers tastes, as much as what powers are attributed to the herbs. In service and pillage, Brion Gennadyevich Gorodin From: st1xe at jane.uh.edu (Brown, Derek S) Newsgroups: rec.org.sca Subject: Coridals and Liquors: Recipe Date: 23 Jun 1993 13:13 CDT Organization: University of Houston Since I've seen a few posts here asking for recipes, I decided to post two here and make a few other recommendations. If anyone is looking for a specific recipe, mail to me and I'll mail it back. First, the part that makes cordials sweet is sugar syrup. It is 1 cup of sugar dissolved in 1/2 cup boiling water. This makes about 2/3 cup sugar syrup and for those of you who have made candy, this is very similar to a recipe for rock candy. If any coridal is not sweet enough, just add a little more sugar or sugar syrup, depending upon what you want to do with it. Second, the alcohol. Vodka is as pure an alcohol as most of us can get, and since it will be flavored, don't worry about a high quality (or even a medium) vodka. Just get the cheapest stuff you can get. It will serve quite nicely. Brandy and white wine are different. Get what you can afford. A good brandy helps a liquor always. Since a lot of berries are in season, here is a raspberry recipe. 1.5 cups ripe raspberries sliced and scraped peel of 1/2 lemon 3 cups vodka or 3 cups brandy or 2 parts vodka and 1 part brandy, or substitute white wine for brandy 3/4 cup sugar syrup Lightly crush the berries, add the lemon peel and berries to the alcohol. Steep for 2-4 weeks. Strain and filter, squeezing all the berries for the juice. Add the sugar syrup and let it mature for 4-6 weeks. For Creme de Framboise, use all brandy and add 2 cups of sugar syrup. Another good recipe is the tangerines' one. 4-5 whole tangerines 4 whole cloves 3 cups vodka 1 cup sugar syrup Pierce the tangerine peeling swith a fork and insert the cloves into the indentions. Steep in vodka for 10 days using enough vodka to cover the fruit. Strain and filter. Add sugar syrup and mature I disagree with this recipe since it calls for the whole tangerine. The with pith (the white part between the skin and fruit) will give anyone wine or liquor and bad taste (this is according to all my taste testers who for once did not finish a sample bottle like they usually do). Try this recipe by peeling the skin very lightly so as not avoid the pith and juice the fruit in a juicer or some other way. Throw the juice and skin in together with the alcohol and let it sit for 3 weeks before adding the sugar syrup. Then strain, filter, and mature, 3 cups brandy can be used for this recipe with a little more sugar syrup also. Tastes different and maybe better. If anyone wants any specific recipes, I have recipies for almost all fruits, spices, and even some odd ones (like egg liquor). E-mail me for specific and I'll post them. William Silke, Ansteorra From: lsteele at mtholyoke.edu (Lisa Steele) Newsgroups: rec.org.sca Subject: Re: Recipe for Cordials? Date: 10 Nov 1996 15:51:19 GMT Organization: Mount Holyoke College shire2308 at aol.com wrote: > My Lady and I wanted to make small cordials to place on all the tables at > our upcoming wedding. > > Does anyone have a (relatively) precise recipe? I've tried this excellent > Peach one at Crown this year that almost knocked my socks off. > Also, how early are "cordials"? > My usual brew takes a good 12 - 16 weeks to prepare, so start early. You will need 2 large widemouth jars (I use spagetti sauce ones), a clear alcohol of decent but not extravagant stock (I use Bicardi's or Smirnhoff's), sugar, some filters, and whatever flavoring you like (I use extracts and dried fruit). For my peach -- take 1 bag dried peaches, cut into small bits. Add 1 cup sugar. Add a teaspoon vanilla extract. Put in sauce jar and fill with Bicardi's to rim. Put on shelf and shake vigorously 1x week for 6-8 weeks. Now, strain the batch into another clean jar until clear. (The fruit makes good ice cream topping) Heat 2 cups sugar to 1 cup water on stove until clear. Add to jar until full to rim. Put back on shelf and shake 1x week for another 6-8 weeks. Cordial is then done. I find it takes a good 6 months before it is a smooth as I like. --Esclarmonde From: mjc at telerama.lm.com (Monica Cellio) Newsgroups: rec.org.sca Subject: Re: Recipe for Cordials? Date: 10 Nov 1996 21:55:47 -0500 Organization: Telerama Public Access Internet, Pittsburgh, PA USA If you're looking for period recipes, good luck; most of the ones I've seen are of the form "take wine, do [something] to it, and distill". Don't try this in the US. Last summer I made a very tasty apricot cordial that was very simple: take apricots, blanch them, put in jars (pack loosely to top), fill jars with vodka, wait two months, remove fruit. Note: this recipe didn't even call for sugar. I was sure it would be way too bitter, but I was wrong. It's quite tasty, especially after a year. A favorite of mine, which I learned from Thora Sharptooth, is horilka. For a 2-gallon batch: take 1200ml of water, add spices, and boil; then simmer 15-20 minutes. (Good spices include cinnamon (6-8 sticks), cloves, a couple nutmegs, fennel, cardemon, allspice, mint... play with it). Strain and mix with 1.5L honey, 2L apple juice or cider (no preservatives!), juice of one lemon, some lemon peel (no zest), and -- only at the end -- 3 liters vodka or brandy. (I prefer brandy.) Pour into jars and let sit 6-8 weeks, then siphon the liquid off the dregs. You *can* drink it right away if you really want to, but if you bottle it and let it sit for 6-8 months it'll be a lot better. Ellisif http://www.cs.cmu.edu/~mjc/ellisif.html Newsgroups: rec.org.sca From: lindahl at deshaw.com (Greg Lindahl) Subject: Re: Recipe for Cordials? Organization: D. E. Shaw & Co. Date: Mon, 11 Nov 1996 05:14:17 GMT <shire2308 at aol.com> wrote: >My Lady and I wanted to make small cordials to place on all the tables at >our upcoming wedding. You may find the Medieval/Renaissance Brewing homepage to be a useful source of information: http://www.pbm.com/~lindahl/brewing.html Among other things it has a couple of cordial recipes, and the "Class Notes: Basic Brewing" article by Tadhg macAedian uiChonchobhair discusses cordials, among other items. As always, if anyone knows of any useful additions to this page, I would appreciate hearing about it. From: Galen & Raven <galen at pa.net> Newsgroups: rec.org.sca Subject: Re: Recipe for Cordials? Date: Mon, 11 Nov 1996 09:37:31 -0500 Organization: pa dot net(tm), A service of Cumberland Technologies Int'l Dean Brocious wrote: > > Believe it or not there are some very simple and QUICK cordial recipes > in most microwave cookbooks. It is a place for you to start. After you > understand the process you will be amazed at the results. A rule of > thumb is: 1 cup sugar > 750ml Vodka, Lt, Rum., or Grain Alcohol > 1-2 cups fruit > Place into large canning jar and put in a dark, cool place for 4 weeks. > Shake every other day. At the end of the month you may strain and use > it or strain and set back in a dark, cool place untill you need it. > In service to the East, > Lady Raven Another version is to fill the jar with fruit and alcohol and shake daily for 4 weeks srtain and let sit for 1 month. The sugar content will sweeten the aordial. For period references look for a book called Glorious Liquors. It has some interesting information. Cordial making is not as mead/ beer brewing and not as costly either. Lady Raven From: Marc Shapiro <mn.shapiro1 at mindspring.com> Newsgroups: rec.org.sca Subject: Re: Recipe for Cordials? Date: Tue, 19 Nov 1996 22:02:18 -0500 Organization: MindSpring Enterprises > On Sun, 10 Nov 1996 chirurgeon at aol.com wrote: > > > I read your cordial recipe and it sounds fairly easy. I am looking for > > documentation for cordials. I have never researched these. > Check out the Web page listed below (either one will reach the same set of pages). In the section on Research Papers is a link to "Alcoholic Drinks of the Middle Ages" which has a chapter on cordials. This includes history, a little 'How to" and some period recipes, as well. While your at it, check out the rest of the link, which has similar information for wine, beer, mead, whisky, brandy and vinegar. This link is the complete text of the CA #60 of same name. The site also has links to other sites on the theme of brewing and vinting with lots of information to be had. The Cider and Perry sites have some nice info on traditional methods, as I recall. -- Marc Shapiro mn.shapiro1 at mindspring.com THL Alexander Mareschal Canton of Kappelenburg Kingdom of Atlantia http://www.mindspring.com/~mn.shapiro1/index.html http://www.geocities.com/Paris/1265/index.html From: L Herr-Gelatt and J R Gelatt <liontamr at postoffice.ptd.net> Date: Sun, 1 Jun 1997 07:23:24 -0500 (CDT) Subject: SC - Galingale Liqeur Receipt at last Hi folks. I had a few requests from this news group, so even though it's not food per se, here's my Galingale Liqeur recipe, and a couple bonuses. I'd appreciate credit when sharing the recipes with others. Thanks. BTW, not necessarily period in any way. Aoife AOIFE'S GALINGALE LIQEUR 1 tsp. Dried Galingale 1/2 tsp. fresh ginger grated 1/2 inch piece cinnamon stick 1 clove 6 dark raisins 1 1/2 cups neutral spirits Simple Syrup Glycerine if desired Combine all in a non-metal (glass is best) container and seal tightly. Let steep at room temperature for one week, shaking a few times every day. At the end of the week, strain and filter if necessary. Add 1 1/2 cups of simple syrup (equal portions of sugar and water, heated and stirred until all sugar is dissolved, then cooled). Add the smoother (glycerine), if wanted. Let mature for at least 2 weeks before serving. Color may change through storage (darkening or lightening). This does not affect the quality of the liqeur. Variants: Use double the galingale for "Fire Water", or if your galingale is old. In addition, extra raisins or 2 roughly chopped walnut halves add complexity. Adjust the amount of simple syrup to your taste and the strength of your galingale, which can vary considerably. A few Bonus Recipes: AOIFE'S RAISIN AND WINE LIQEUR 1/2 cup black raisins Juice of 1 lemon 1 inch stick cinnamon 1 c. Liebfraumilch wine 1 c. neutral spirits pinch of ground ginger pinch of ground cloves 1 1-inch square strip of lemon zest 1 1/2 c. simple syrup OR Mild Honey to taste Combine the above, except for syrup or honey, in an airtight container (glass is best), and let mull 2 weeks, shaking a few times every day. Strain and filter. Add 1 1/2 cups simple syrur or slightly less Mild Honey, to taste. Mature 2 weeks AOIFE'S SAGE AND LEMON LIQEUR 12-14 fresh sage leaves Zest of one lemon (no white at all) 1 1/2 cups white wine 1 1/4 cups neutral spirits juice of 1 lemon 1 clove 6 white raisins if desired (for viscosity) 1 cup of simple syrup Combine all but the syrup in an airtight container (glass is best). Allow to mull for 2 weeks. Stain and filter. Add the simple syrup and let mature for about 1 month. From: "Peggy A. Stonnell" <izzie at vcn.bc.ca> Date: Mon, 2 Jun 1997 06:54:40 -0700 (PDT) Subject: Re: SC - Galingale Liqeur Receipt at last On Mon, 2 Jun 1997, Stephanie Rudin wrote: > In liquer recipes, what do you use as a neutral spirit? I have heard > that some people use vodka. Are there others that work? > > Mercedes Everclear or 190 proof grain alchohol. You cut with an equal amount of distilled water. For some of my liquers I use white rum. It has its own flavour, but experimentation has shown that to not be a problem depending on what sort of flavour you are going for. Isobe fitz Gilbert From: Mark Schuldenfrei <schuldy at abel.MATH.HARVARD.EDU> Date: Mon, 2 Jun 1997 10:23:39 -0400 (EDT) Subject: Re: SC - Galingale Liqeur Receipt at last In liquer recipes, what do you use as a neutral spirit? I have heard that some people use vodka. Are there others that work? I have used vodka. Other items I have known to be used include brandy, pure alcohol diluted to half strength, fortified wines and rum. I think that is the list. I cannot tell you with authority which is more accurate for what: I'll leave that to Adamantius, the man with most of the answers. (:-) Or, I can check with some brewer friends that I trust heavily. Tibor From: PETERSR at spiegel.becltd.com (Peters, Rise J.) Date: Mon, 02 Jun 1997 11:40:02 -0500 Subject: Re: SC - Galingale Liqeur Receipt at las I have had better luck using grain alcohol than vodka; I find that it imparts less of a "bite" in the taste of the finished product. Caitlin From: Philip & Susan Troy <troy at asan.com> Date: Tue, 03 Jun 1997 22:05:53 -0400 Subject: Re: SC - Galingale Liqeur Receipt at last Martin G. Diehl wrote: > As to taste, the Everclear has a rougher taste than the vodka, and I > haven't been able to get rid of it. Just out of curiosity, how long are you aging your liquers? Many recipes seem to feel that their products are good to drink after about six weeks, but I tend to find them harsh and unpleasant until at least six months have passed. A year would be better. Adamantius 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 >I have used Everclear (TM) and diluted it down to the desired proof >(usually 80 proof....40% alcohol). NEVER USE IT WITHOUT DILUTING IT >FIRST!!!!! Since it has no real flavor (like vodka) it allows the flavor >of the fruit, spices, nuts, etc to shine through. > >meadhbh Actually, although I brew, I don't drink much. But I have some very happy friends! Since they were my recipes, I get dibs on the reply: Everclear is dangerous stuff, and besides that, does give a harsh edge to a liqeur. I think that would be like using artificial maple flavored sugar-free syrup on your pancakes. You could do it, but once you had the real thing, you'd never go back. I sugest a high quality Vodka or White Rum, if you can. Vodka for robust flavors, Rum for mellow flavors. Also, Brandy makes a nice Eau-de-Vie (sugarless fruit flavored liqeur). Wine is nice when boosted with a higher alcohol, but rarely works well on its own. It's the alcohol that extracts the flavor. Aoife- From: "Melissa Martines" <melissa.martines at mail.corpfamily.com> Date: Wed, 04 Jun 97 09:16:09 CST Subject: SC - Cordials One base that I'd like to suggest for coridals is brandy -- it is my understanding that is is more period than Everclear, Vodka or white rum. If you don't like the after taste of a brandy cordial, try white brandy. I've had some great results using it. Also, I thought that if you distilled a wine (either by freezing or the more traditional method) you were creating a brandy, not a cordial. I could be wrong about that. Any comments? Lady Morgan MacBride Shire of Glaedenfeld Meridies Date: Wed, 11 Jun 1997 22:03:14 -0400 (EDT) From: ALBAN at delphi.com To: sca-arts at raven.cc.ukans.edu Subject: Re: period cordials << Does anybody know of any earlier documentation for fruit based cordials... or do we just continue to let them go by because they are fairly easy to make and quite delicious? :) The earliest I know is Sir Walter Raleigh's Cordial, from Digby (I think I recall). >> and Lord Ras replied >>Frangelica and Benedictine is documentable If you hadn't tho't of this yet, << Near as I know, Benedictine is an herbal-type liqueur; dunno about Fra Angelico. Fruit liqueurs? I ran across, and use, a French "drink" called (loosely translated) "Old Man's Cup". What you do is, basically, take the first fruits of the season, and make jams, jellies, pies, and such. What's left over you toss into a large glass or ceramic container, add a bit of sugar, and cover with brandy. As spring turns into summer turns into fall, you keep adding more fresh fruit left over from the harvest, sugar, and more <hic> brandy. By the time Christmas comes around, you have alcoholic fruits just right for eating or adding into confections, and a incredibly fruited liqueur. I don't have a date for this; but I'd be surprised if people in period didn't have something similar. (You can also use rum, but rum is very late in period....) Alban From: david friedman <ddfr at best.com> Date: Wed, 18 Jun 1997 22:29:52 -0700 (PDT) Subject: Re: SC - Strawberries At 4:01 PM -0600 6/18/97, Jamey R. Lathrop wrote: > "Conradus Gesner reporteth, he knew a woman that was cured of the >pimples on her face, onely by washing it with Strawberrie-water: and yet >it was very homely and rudely distilled, betwixt two platters, and not in >a limbeck." Now that is interesting. I strongly suspect it is the same low tech distillation method described in the _Ain I Akbari_--and some modern living in the wilderness book I read. Take a reasonably convex bowl and a flatter bowl. Put your liquid in the former. Put a rock in the middle. On the rock put a cup. Cover the convex bowl with the flatter bowl, also with the convex side down. Fill the flatter bowl with cold water. Heat the liquid. The vapors condense on the bottom of the flatter bowl, run down to its low point at the middle, and drip off into the cup sitting below it on the rock in the middle of the convex bowl. Voila--distillation without a still. David/Cariadoc http://www.best.com/~ddfr/ From: afn03234 at freenet2.afn.org (Ronald L. Charlotte) Newsgroups: rec.org.sca Subject: Gold Beverage from Alexis Date: 26 Jun 1997 11:46:52 GMT I finally found the time to bash my way through the typeface for this recipe. If there are any typo's, sorry, but the spell-check just doesn't work for one of these puppies... There is one character that stumped me, it's like a letter "o" with a leading tail. Based on context elsewhere in the book, I interpreted it as a shorthand for the "ou" sound. Whether I guessed right is open to question, it appears at the front of words such as ourinall (which I guess to be the name of a piece of glassware). al Thaalibi ---- An Crosaire, Trimaris Ron Charlotte -- Gainesville, FL afn03234 at afn.org EXCERPTED FROM: _The Secretes of the Reverende Maister Alexis of Piemount_ ANNO 1558 Reprinted in 1975 by Theatrum Orbis Terrarum, Ltd., Amsterdam ISBN 90 221 0707 8 To dissolue and reducie gold into a potable licoure, whiche conferueth the youth and healthe of a manne, as well taken by it self, as mingled with the forsaied licour, spoken of in the second Chapiter of this presente booke, and will heale euery disease that is thought curable, in the space of seuen daies at the furthest. Take a glasse full of the Juice of Limons, and heate it over the fire, until it beginne almoste to seeth: then take it from the fire, and strain it three or fower times through a Linnen clothe, and afterwarde distille it through a long gutter of Felte: then take twoe pounde of rawe Honnie, and sette it on the fire in a pot, miryng with it the said Juice of Lemons, and adding thereunto halfe a pounde of common saite, that is clene, white and well beaten: mire well all together, and let it seeth faire and softly, untill there remaine no more skum of the Honnie. Then take that remaineth in the pot, and distill it in a ourinall of glasse, making but a smalle fire at the beginnyng, encreasyng it by litle and litle, and at the ende greate and sharpe: and whe all is cooled again, open the violle, and powre the water out of the recipient, into an other violle, stoppyng ith sure for takyng vente. This dooen, ye muste breake the ourinall of glasse, and take the lies that shall remain in the bottome, and put it into a covered pot, the whiche pot you must couer ouer and ouer with claie or morter, to the entente it maie the better endure the fire: and after put it into some fournesse, where glass is made, or into a potters fournesse or Lime kill, or some other semblable thing, so that it maie be in a greate fire, by the space of twoe or three daies. And after that the saied substaunce shall be taken out again, stampe it well, and for a pounde of the same, put in fower vnces of Manna, and twoo ounces fo Suger candie, and if there be more or less of the substaunce, ye must put in a food proportion of the of the Manna and Suger candie, in equall quantitie with the substaunce. Then put al into an other ourinall of good glasse, well claied, and powre upon it the water, whiche you kept before in the violle, puttung thereunto twise as moche fine Aqua vite, as was in the saied first violle. And hauyng trimmed and sette the ourinall of Glasse upon the fournesse, with his limbecke, and his recipient, and well closyng all the jointes with claie or morter, ye shall make the matter distill faire and softly, with a smalle fire: for it will easely distill: when it will distill no more, augemnt your fire, so that ye maie distill all that is possible. But yoou must leaue the water, with the violle, upon the fournesse, without mouyng it any whit, untill you will put it in experience. This doen, take fine golde foile, that is of xxxiiv Carates well fined with Antimonium: and take of the saied foile, what quantities ye will, in a cup of glasse, in minglyng them well with Honnie, or with Julep roset or Violet, as men are wont to dresse it to write withall, whereof we will put parfitely all the maners and fasions, in the fift boke of this volume. And after you have well ounmired, and purged it from thesaied Honnie with hotte water, as shall bee saied in the same place, you shall put them to stille in a ouiolle of glasse: and then hauing taken of the recipiente, put the saied water into a long necked glasse, well stopped with white ware, hauyng firste put upon the saied gold which is in the ouiolle, the height of five fingers of the saied water: and then set to the limbeck with his recipiet, stoppyng well with claie the jointes, makyng the water, whiche shall be oupo the said gold to distill with a small fire, not augmenting it at the ende, to make all to distill: and care not if the gold remain some what moist. This doen, take awaie the Limbeck fro the ouille, whthout takyng awaie or untiyng the recipiente from the said Limbeck, not sturryng the water out of the recipient. But take some man to helpe you, who, whiles you take the Limbeck of from the ourinall, shall powre upon the saied gold, the same water that you kept in the ouiolle, stopped with white ware: & let hym put in as moche as at the firste tyme, that is to saie, the heighte of five fingers: then immediatly set the Limbeck oupon the ourinall again, closing well with claie the jointes or sides a newe, makyng the distillation as afore, and so consequently, ountill all the water of the saied ouille, bee distilled upon the saied gold. And finally, ye shall powre the gold out of the ouille into a glasse, somewhat greate, to holde the water that you have distilled into it at divers dimes, as we have said in the Chapiter before: then set to the Limbeck with his recipient, and see that by the space of xv or xx daies, the water of the bathe be hotte, without seethyng so that yet nothing maie distille. then after make the water to seeth, and distille all that maie be distilled: and in the bottome of the ouille , the golde will remaine dissolued into a licoure moste precious, whiche you must keepe in some little glasse well stopped. And if you will have it yet finer, you maie make it without takyng it out of the said glasse, in puttyng to it again the saied water, and distillyng it a freshe, not kepyng (for all that) the water from seethyng, as you did before, but make it seeth and distille all at ones and this distillyng you maie reiterate as often as you will: for the oftener it is distilled, the better it is. Thus doing ye shall have a right, naturall, and perfite potable golde, whereof some what taken alone, euery monthe ones or twise, or at the leaste with the saied licoure, whereof wee have spoken in the seconde Chapiter of this booke: is verie excellente to preserue a mannes youth and health, and to heale in a fewe daies, any disease rooted in a manne, and thought incurable. The saied gold will be also good and profitable, for divers other operations & effectes as goed wittes & diligent searchers of the secretes of nature, maie easely judge. In this same maner (observyng all thynges diligently) a man maie make of silver beaten into a foile, to have likewise a potable silver, of a mervetlous vertue, yet not soche as the golde: And I assure you, that I sawe above. v. yeres ago, and Englishe man have a water made of silver, paradventure, trimmed & dressed after an other sort, according to divers different waies, tending (notwithstandyng) all to one ende, with the whiche water the saied Englishe man did many thinges, estemed as miraculous, in healing many painfull diseases and infirmities of man. From: renfrow at skylands.net (Cindy Renfrow) Date: Wed, 25 Jun 1997 20:30:48 -0400 Subject: Re: SC - documenting cordials <snip>> > I will be teaching a local-level A&S class on making cordials in >the near future; and I need to know a good place to start looking for >documentation. A book title or two would suffice; though I see no need to >reinvent the wheel, I wouldn't ask y'all to do it for me either... > ><snip> > - kat Hello! I have a chapter on documented cordials and other distilled beverages in my book "A Sip Through Time". Two good late-period sources I found are: Hess, Karen, ed. Martha Washington's Booke of Cookery, and Booke of Sweetmeats: being a Family Manuscript, curiously copied by an unknown Hand sometime in the seventeenth century, which was in her Keeping from 1749, the time of her Marriage to Daniel Custis, to 1799, at which time she gave it to Eleanor Parke Custis, her grandaughter, on the occasion of her Marriage to Lawrence Lewis. Columbia Univ. Press. New York, 1981. The recipes contained in the MS. are dated 1550 to 1625 by the editor. The MS. contains many recipes for wines, mead, cordials, etc. and Plat, Sir Hugh. Delightes for Ladies, To adorne their Persons, Tables, Closets, and Distillatories: with Beavties, Banqvets, Perfumes & Waters Printed by Humfrey Lownes. London, 1609. There is also a mention in Gerard's Herball (Gerard, John. The Herball or Generall Historie of Plants. London, 1597. Rpt. Walter J. Johnson, Inc. Theatrum Orbis Terrarum, Ltd. Keizersgracht 526, Amsterdam, 1974.), p. 734: "There is drawne out of Wine a liquor, which the Latines commonly call Aqua vitae, or water of life, and also Aqua ardens, or burning water, which as distilled waters are drawne out of herbes and other things, is after the same manner distilled out of strong wine, that is to say, by certaine instruments made for this purpose, which are commonly called Lembickes." Hope this helps! Sincgiefu (Cindy Renfrow) renfrow at skylands.net http://www.alcasoft.com/renfrow/ Date: Sun, 3 May 1998 11:25:08 -0400 From: "LHG, JRG" <liontamr at ptd.net> Subject: SC - Galingale Liqeur, etc. Hallo. Please respect the copyright for the recipes (mine). I would appreciate copies if they are published anywhere in hard-form. Pls. include the contact information (liontamr at ptd.net) in case of questions. Aoife (L. Herr-Gelatt) ***Aoife's Original Galingale Liqeur**** 1 tsp. very fresh dried galingale chips or more to taste (lots will make it fire-water, little will make a nice mild spiced beverage) 1/2 tsp. fresh grated ginger 1 clove 6 dark raisins 1/2 inch piece of stick cinnamon 1 1/2 cups neutral spirits (I prefer Rum) Combine these ingredients in an airtight vessel and let mull, shaking occaisionally, for 2 weeks. Strain and filter. Add 1 1/2 cups simple syrup and 2 tsp. glycerine if desired. Allow to mellow 1 month (this will be variable. The taste changes over time. The fresher the galingale, the harsher the taste is before maturation and the nicer the final product!). ***Aoife's Raisin and Wine Liqeur*** 1/2 cup Dark Sweet Moist Raisins Juice of 1 lemon 1 inch stick cinnamon 1 cup Liebfraumilch 1 cup neutral spirits (rum) 1 clove a pinch of ground ginger Combine and let mull 2 weeks in an airtight vessel, shaking occaisionally. Strain and filter.Add 1 1/2 cups simple syrup or extra mild honey. Let mature 2 weeks. ***Aoife's Sage-Lemon Liqeur*** A small bunch of fresh morning-picked garden sage (10-12 large leaves), rinsed lightly,or the equivalent sized bunch of smaller leaves 1 1/2 cups neutral spirits (Vodka) Juice and zest of 1 lemon (no white or seeds) 1 clove Combine ingredients in an airtight vessel and allow to mull until there is no fresh green in the sage leaves (about 1 1/2-2 weeks). Strain and filter. Add 1 1/2-2 cups simple syrup (to taste). This is ready to drink in 2 months maturation time. *If desired, add 1 tsp glycerine or add 6 white raisins to the sage mixture in the mull, for a nicer viscosity. Raisins will alter the tast. Aoife Date: Wed, 6 May 1998 10:57:43 -0400 From: Christi Redeker <Christi.Redeker at digital.com> Subject: SC - List Non-Topic Item About 4 years ago a lady in Caerthe, Mistress Mirianna (sp) taught me how to make cordials with the following recipe: 4 cups sugar 4 cups milk 4 cups vodka 4 cups fruit I found that this was very good, but I had a hard time finding a container that the lid would not pop off of, does anyone have any suggestions on a container? Also, if I was to add some vanilla to this would it change the time you leave it sit? Gratefully, Murkial af Maun Date: Wed, 06 May 1998 16:54:04 -0400 From: Chris Peters <cpeters at cinemagnetics.com> Subject: Re: SC - List Non-Topic Item Christi Redeker wrote: > I am not on the brewing list and I have just a > quick question about cordials. About 4 years ago a lady in Caerthe, > Mistress Mirianna (sp) taught me how to make cordials with the following > recipe: > > 4 cups sugar > 4 cups milk > 4 cups vodka > 4 cups fruit Sounds yummy. > I found that this was very good, but I had a hard time finding a container > that the lid would not pop off of, It may be going through a secondary ferment. Easiest way is to attach a ferment lock to it and let the carbox dribble away. You didnt say what kind of containers your using but all you do simply drill a hole at the top, insert rubber grommet and then the lock. You can also do quick and dirty which is to drill hole, put a ballon with a pinhole through the top through said hole and attch using food grade silicone. either way works although I personally am more comfortable with the former. > does anyone have any suggestions on a container? I use 2 litre crocks from lechters or industrial/deli pickle jars heavily bleached/sterilized. > Also, if I was to add some vanilla to this would it change the > time you leave it sit? It shouldn't. Also do sniff taste tests to determine when you have enough bouquet/flavor. When it tastes right to YOU then remove. SCA - Padrhaig ne Killkenny Mundanely - Chris Peters http://www.cyburban.com/~chatelaine Date: Mon, 13 Jul 1998 10:19:56 -0500 From: mfgunter at fnc.fujitsu.com (Michael F. Gunter) Subject: Re: SC - Rose Petal Liqueur > >>(Just put up a new batch of Rose Petal Liqueur as a gift to Her Highness > this weekend.)<< > > Lucky Princess! Can we have the recipe, please? > > Renata This recipe is very simple and can be made even simpler. To do it the correct way take a couple of pounds of organic rose petals (dried or fresh) and steep them in hot water for about half an hour. Strain out the petals and mix with sugar to make a thick syrup. Boil this and you should get a dusky rose colored syrup. Mix with vodka about 50/50 depending on the taste. Bottle and let sit for about six months is best. The vodka mellows and the rose takes on a cinnamon-rose flavor. This method is slower but far superior to this next, quick recipe. Go to a Middle Eastern market and get bottles of Rose Syrup. Mix about 50/50 with vodka. Bottle. This is palatable within a few days but is better after a month or two. This is what I did for Her Highness since I was pressed for time. But even with it being this raw I still had people that tasted it offering me money for a bottle. Part of the fun is letting people taste it and then having them try to guess what it is. Ladies seem to prefer the liqueur more than men. This is a very easy and rare cordial to make and very popular whenever I do it. Gunthar [submitted by "Philippa Alderton" <phlip at bright.net>] From: Gaylin Walli <g.walli at infoengine.com> To: herbalist at Ansteorra.ORG Subject: HERB - RECIPEBoom Boom Tummy Cordial (long) Date: Thursday, November 05, 1998 3:11 PM Here's the recipe for the cordial that my husband started calling "Boom Boom." I didn't really know until this year that my experiment had been successful. You see, when I first started using this cordial, I did it with the intent of finding something that would settle my stomach and taste pleasing. My husband didn't know this at the time. With the initial help of my grandma and my mom, I've been making it for a few years now. My husband finally said to me this year, "You know, whenever I get sour tummy, that cordial of yours seems to help." And here I just thought it tasted good. It certainly doesn't last long at our house or camp. It also takes a while to mature, so you probably want to start it early (i.e. it's probably too late to start it for the holiday season of 1998). Oh yes, the reason it's called "Boom Boom"....it sneaks up on you and goes boom boom boom if you're not paying attention to how much you drink. :) -- jasmine at infoengine.com PSI'm told this recipe is pretty close to a recipe that was published in an old Herb Companion Magazine under the title "Thunder of Zeus." I have that issue on back order. My mother and grandmother were the originators of this recipe when it was handed down to me, so I suspect the recipe is an older one that was published sometime during my grandmother's lifetime in an old woman's magazine. :) BOOM BOOM or Jasmine's Sour Tummy Cordial Equipment: !--> a safety-approved kitchen fire extinguisher a mortar or a heavy object with a flat bottom and a plastic bag measuring spoons a large, non-reactive pan (one that can hold all the brandy) a gallon-sized glass jar with a non-metal sealable top and preferably a very wide mouth-opening a large funnel (optional) a non-reactive metal spoon measuring cups a small knife a fine mesh strainer or several large coffee filters bottle for final storage Ingredient set #1: 1 litre brandy 2 rounded tablespoons whole coriander seeds 1 rounded tablespoon whole cumin seed 6 whole cloves (or less to taste) 1 small cinnamon stick (about 2 or 3 inches long) Ingredient set #2: 1 1/2 cups granulated white sugar 2 cups filtered water 1/2 a vanilla bean, split 1 bottle dry white wine (not sweet!) *WARNING*: You're working with alcohol. Alchol can catch fire even if you're using an electric stove. In fact, any heat source can start it. Use common sense caution and extreme care when working with the brandy in this recipe. Have the fire extinguisher ready and reachable. Know how to use it. In the event that your brandy catches fire, USE THE EXSTINGUISHER, NOT A TOWEL. If you're not familiar with standard kitchen fire safety, call you local public library or fire fighting education office and ask for a pamphlet before starting this recipe. If you have small children, I suggest you plan to make this recipe when they're either out of the house or will be asleep for more than an hour. Leaving the stove even for a moment could mean the difference between safety and a major house fire. If this sounds like an overreaction, it's not. This is meant to scare you. I've personally witnessed these fires in action. Preparation and Hints: In a mortar or in a plastic bag with a heavy object, bruise or crush (not grind) all the spices in ingredient set 1 except for the cinnamon stick. The spices should still be recognizeable as spices, albeit in pieces. You want to release the essential oils and flavors of the spices, but you don't want them so small that they will significantly cloud your cordial. Place these bruised spices in your pan. DO NOT turn on your stove yet. Away from the stove, pour the brandy into the pan, being careful to dry up any splatters and spills before you place the pan on the stove. Be sure to wipe the bottoms AND sides of the pan. Place the pan on the stove and turn the heat to low or medium low. Watch the pan carefully to assure the brandy does not catch fire. This is especially true if you use a gas stove. When the brandy is very warm (more than lukewarm, but not hot enough to burn your finger), turn off the heat and remove the pan from the stove. Away from your stove, pour the brandy into your gallon-sized jar. If you have a large funnel with a large opening at the bottom, one large enough for the spices to slide through without clogging, use that (Hintcar repair stores sell these). If you don't have a funnel, pour carefully. An extra set of hands can be invaluable at this point. Cap the jar, preferably with a plastic threaded cap if you can find one. Metal caps often react with the substances in your jar if jostled and can cause either an off taste or rust bits in your liquid. If you can't find a glass jar this big, use a large, FOOD-GRADE (non-reactive) plastic tub with a strongly sealed lid. Store this jar for at least 1 month (preferably 2 or more) in a cool, dark place. An unused closet is a good choice. After one month's time, drag that jar back out of the closet. From ingredient set 2, take the sugar and water and place them in a saucepan on low. Stir the mix until the sugar is dissolved in the water. Split your vanilla bean down its length and add it along with the sugar syrup to the jar with your brandy mix. Add your bottle of dry white wine. Give it all a quick stir with your spoon, cap it again, and put it back into the cool, dark place for at least 2 more months though you can let it go longer with no ill effects. (I've done this second storage for as short as one month, but it doesn't taste as good to me.) When you can't wait any longer, take the jar back out and filter out the solids. While coffee filters work okay, I find it best to filter the mixture thorugh a fine strainer first and then filter it again through coffee filters (I've also used cheesecloth before). Bottle the filtered liquid (I prefer dark glass). Enjoy! Choosing the right alcohol: Over the years that I've made this, it's been tough to recreate the exact recipe twice. I've learned this is mostly due to the brandy and wine I've chosen. I prefer to use a moderately expensive brandy. Cheaper brandies, in my experience, often contain off flavors that I don't like in my cordials. Professionals may disagree with me on this point, though, so use a brandy you like, even if it's the cheap stuff! Wine is a little bit tougher to choose than brandy. I prefer to buy the most expensive bottle of dry white I can afford. I'm usually lucky enough to find one in the $10-12 range that suits my purposes. Again, though, if you find a fantastic buy at $3 and you really like the taste, by all means use it. If, however, you really don't buy wine that often, ask your local wine reseller for help. They're usually quite knowledgeable. My favorite wine choices so far include a number of Chardonnays and a good Seyval Blanc. I wouldn't use a riesling and certainly not a White Zinfande or a blush wine. Some chablis wines are okay, but many aren't my first choice. I also wouldn't choose any wine that was described as "fruity". Look for the words "crisp" or "dry" in the wine's description. [Contributed by: "Philippa Alderton" <phlip at bright.net>] From: Gaylin Walli <g.walli at infoengine.com> To: herbalist at Ansteorra.ORG Subject: Re: HERB - RECIPE: Boom Boom Tummy Cordial (long) Date: Thursday, November 05, 1998 3:37 PM Jadwiga Zajaczkowa spoke thusly: >Mm... This sounds delicious. I'm looking forward to trying it... :) Oh goody! Let me know when you finish. I'd love to hear how it turned out. >in re: funnels & cordials: >When I've made cordials, I found that a canning funnel (made of glass, >looks like a funny teacup with a wide opening in the bottom to fit into a >canning jar) is invaluable. You can even use it for straining if you put a >cone-shaped coffee filter inside it before pouring. I've tried this before with mixed results. You need to find the right sized jar opening for your purposes or the canning funnel most people use will be too small. That is, it will slip through the jar opening and you'll need to fish it out. Learned this one the hard way. Also, the coffee filters. I've found they simply don't work in the canning funnels because they slip through when they get wet even if you have the cone-shaped kind and even if you have the right jar opening. I've also found that coffee filters seem to clog faster with the spices when the sugar syrup is mixed in the solution. That's why I suggested filtering once through fine mesh and another time through filters. My favorite filter of all time is a brewing filter. But it's large enough that I always need an extra set of hands to hold it while I pour the liquid. >I've also found useful a canning-jar sized mini strainer-- I've used these too. With great success if the jar opening is small enough and you pour slowly. Typically, though, the strainer is too small for the jar or the straining holes are too large for my purposes and I get bits of spice in the cordial. I've just recently received as a gift a very nice larger fine mesh strainer for cooking. I'm sure it was original intended for other purposes, but I'm dying to try it with the cordial because the holes look small enough. Thanks for the suggestions. I'm sure they'll help people! Jasmine Date: Mon, 21 Dec 1998 11:41:28 -0600 From: a14h at zebra.net (William Seibert) Subject: Re: SC - Re: Honey recipe M'lord Ras and Good Gentles of the List, His Grace Cariadoc has included a recipe for lemon syrup in his Miscellaney (http://www.pbm.com/~lindahl/cariadoc/drinks.html#5) fron an Andalusian book, there is further evidence of the use of fruit flavored syrups in the AlQanun Fi AlTibb (The Law of Medicine) by Abu Ali al-Hussain Ibn Abdallah Ibn Sina (937-1037 ce). This book contains a large number of prescriptions for various ills, among which are a number of what we would call cordials. wajdi balgarbi Date: Sun, 07 Feb 1999 18:24:26 -0500 From: capriest at cs.vassar.edu (Carolyn Priest-Dorman) To: sca-arts at raven.cc.ukans.edu Subject: Re: liquers/cordials >Does anybody have a source for period liquer/cordial recipes? >Morgaine of Glastonbury | AUTHOR: Arnaldus, de Villanova, d. 1311. | TITLE: The earliest printed book on wine, | PLACE: New York, |PUBLISHER: Schuman's, | YEAR: 1943 | PUB TYPE: Book | FORMAT: 44 p., facsim. ([30] p.), incl. front. (port.) 1 col. illus. 26 | cm. | NOTES: Translation and facsimile of Der tractat Arnoldi de Noua villa, | von bewarug vn beraitug der wein, 1478, Wilhelm von Hirnkofen's | version of the Tractatus de vinis. | "Limited to three hundred and fifty copies." | SUBJECT: Wine and wine making. | Wine -- Therapeutic use. | OTHER: Hirnkofen, Wilhelm von, called Renwart, fl.1478, tr. The reference, Arnaldus of Villanova's book about wines and winemaking, also contains several medicinal cordial recipes. Mainly they involve steeping herbs in wine for various health reasons. There are no SCA-style sweet cordials in the book, but there is one that I'm very fond of, called something like "wine that's good for the whole body." It's wine boiled with sugar, rose water, and some spices, and you're supposed to drink a few ounces of it at a time. Carolyn Priest-Dorman Thora Sharptooth capriest at cs.vassar.edu Frostahlid, Austrriki Subject: Rose liqueur recipes Date: Mon, 07 Jun 1999 06:52:01 -0700 From: "Stephanie Dale Ross" <aislinncc at mailcity.com> Organization: MailCity (http://www.mailcity.lycos.com:80) To: SCA-dist2 at onelist.com CC: Stefan at texas.net Zahedan Liqueur (Peach and Rose Petal Liqueur) Into a gallon jar, put a quart of vodka or grain alcohol. Add: 1 lb honey 2 to 3 handfuls scented rose petals 1 doz peaches, halved, with pits, and a few pits broken open Let this stand for two months, shaking it every second day, and then strain. In Zahedan, the rose petals were still in the bottles. Rose Cordial This recipe comes from _Directions for Cookery_, by Miss Leslie, 1830. Take 1 qt rose petals and put them into a glass gallon container. Pour over them a little more than 1 qt lukewarm water. Cover and let stand 24 hours. Strain into another glass vessel, sqeeezing out every drop from the rose petals. Pick another qt of rose petals and put those into the rose water. let stand for 48 hours, and strain and squeeze. Repeat until the water is as rose-scented as you like. Now add 1/2 to 1 lb sugar and 1 to 2 qts brandy, vodka, or grain alcohol, one stick of cinnamon and 1 oz coriander. Cover well and let stand 3 to 4 weeks, then strain and bottle. (*sigh*, wouldn't you know, that wasn't the recipe I wanted to copy. Here is the other Persian one.) Armenian Rose Liqueur This liqueur should be made early in June (time to get started is NOW! *wink*). Pick two dozen highly scented roses. Pick them early in the morning before the sun draws out their perfume. it is also advisable not to pick them the day after a rain. Separate the petals and and remove the white and yellow parts from the ends, the stamen region. Be sure the petals are dry, then put them into a glass gallon jar and pour a qt of neutral spirits over them. Cover well and put in a dark place. Stir once or twice a week for four weeks. Then take another doz roses, removing the white parts. Dissolve 3c sugar in 2c water in an enamel pan with a well-fitting cover, and put in the rose petals. Cover the pot, bring to the boil, then simmer gently for one hour. Now strain both the rose-petal spirits and the rose-petal syrup into a suitable jar, so that the two blend. Cover the rose liqueur lightly for about 12 hours, then put into bottles and cork well. This will be a drink that can truly be called nectar. All these recipes are from _Folk Wines, Cordials and Brandies_ by M.A. Jagendorf, 1963. No ISBN info. He has some rose wine recipes too... If you get a chance, check this one out of the library. I rescued my copy from my local community college library where it was languishing from disuse. The book is 398 pages of interesting and doable recipes. If anyone has a honeysuckle wine recipe, I would be interested in having it posted. Please! I might get up the nerve to brave the ticks and go honeysuckle flower picking if I can find a decent recipe. Thanks in advance! Aislinn From: Timothy Green <timgreen at eriecoast.com> To: SCA-dist2 at onelist.com <SCA-dist2 at onelist.com> Date: Sunday, July 11, 1999 2:27 PM Subject: [SCA-dist2] RE: Lemon Cordial > * Exported from MasterCook * > > Lemon Cordial > >Recipe By : Making Cordials & Liqueurs at Home, J.P. Farrell >Serving Size : 1 Preparation Time :0:00 >Categories : > Amount Measure Ingredient -- Preparation Method >-------- ------------ -------------------------------- > 4 Lemons -- Or > 1 1/2 Tsp Lemon Extract > 1 Fifth Vodka Or Brandy > 1 Cup sugar syrup or honey > >Peel the lemons, avoiding the white pith. Steep the peel in the alcohol >base for two weeks;strain through cheesecloth and then add the sugar >syrup or honey. If using lemon extract, steep in the alcohol. If using >honey and don't want it cloudy, let it sit for two weeks and then siphon >off the clear liquid. Date: Sun, 11 Jul 1999 21:17:55 -0400 From: "Robert Newmyer" <rnewmyer at epix.net> Subject: Re: SC - Lemon Cordial -?- Recipe for Limoncello (from Fine Cooking - March 97) makes 3 quarts 15 lemons 2 bottles 100 proof vodka (750 ml each) 4 cups sugar 5 cups water Scrub lemons, using warm water and a brush, to remove any wax or pesticide residue. Remove zest from lemons using a vegetable peeler. Avoid including the white pith, as this adds bitterness. Add the zest to half of the vodka. Wait 40 days and then add second half of the vodka and sugar syrup. Sugar syrup is made by combining the sugar and water in a saucepan, bring to boil and cook about 5 minutes. Wait another 40 days then strain out zest and bottle. Can be stored at room temperature, but keep a bottle in the freezer for serving. I just sampled my own batch, and at 0 deg. F. it is still liquid and very good. A friend tells me that in Italy they sell something like cake-type donut holes dipped in limoncello. Sounds tasty. I have no documentation on this recipe. It seems fairly modern. I imagine that a version with brandy and honey was an earlier variant. Griffith Allt y Genlli, Blak Rose, East Bob Newmyer Date: Mon, 12 Jul 1999 13:47:59 -0500 From: Melissa Martines <mmartines at brighthorizons.com> Subject: SC - Lemon Cordial A note of caution: I judged a lemon cordial once that included the peel along with the juice in the recipe and had a taste very similar to Pledge. I was the first judge to take a sip, and after one look at my face, the others didn't even want to try it (although several did). We concluded that possible pith left on the lemon peel or even the peel itself was too overwhelming in the cordial, although the juice might be nice. Don't have any documentation for it, though. Sorry. THLady Morgan MacBride Meridies Date: Mon, 12 Jul 1999 18:41:26 -0400 From: "James R. May" <robmay at home.com> Subject: SC - Lemon Cordial I served my lemon cordial to several ladies at last Gulf Wars and had one lady abscond with the whole bottle. I peeled a whole bag of lemons and covered them with a half gallon of Stolichnaya Vodka. After four weeks, I strained, filtered, and sweetned with 50/50 sugar syrup and honey. Aged for one month, then racked off of sediment from the lemons and honey. Jehan Yves Date: Mon, 12 Jul 1999 19:51:15 -0400 From: "Robert Newmyer" <rnewmyer at epix.net> Subject: Re: SC - Lemon Cordial >A note of caution: I judged a lemon cordial once that included the peel >along with the juice in the recipe and had a taste very similar to Pledge. >I was the first judge to take a sip, and after one look at my face, the >others didn't even want to try it (although several did). We concluded that >possible pith left on the lemon peel or even the peel itself was too >overwhelming in the cordial, although the juice might be nice. Don't have >any documentation for it, though. Sorry. > >THLady Morgan MacBride >Meridies The recipe I supplied to the list is from a native of Sorrento, Italy. As this recipe is flavored entirely with lemon peel, they seem to have developed a taste for lemon oil. I think part of the problem is that we (Americans) associate lemon oil only with cleaning products, and not with food. I noticed that after aging for about a year the lemon oil note is more subtle. The proportion of peel in this recipe seems about right to me. The pith (white stuff) will add bitterness and should not be used. Also, I would only drink this cordial chilled, optimally from a freezer. Griffith Allt y Genlli, Blak Rose, East Bob Newmyer Date: Mon, 26 Jul 1999 14:50:44 PDT From: "Bonne of Traquair" <oftraquair at hotmail.com> Subject: vodka for bandy in cordials was Re: SC - Groundhog-Cordial Being much fonder of brandy than of vodka, I can't imagine why the substitution is considered better. There is talk of vodka being more neutral. In my opinion, it is so neutral that a certain richness of flavor is lost in the end product. When I was a teen, I discovered that vanilla beans in brandy made a much better vanilla extract than the stuff in the tiny bottle in the store, and in the end not that much more expensive. Bonne >In a public offering to a few sites, (Middlebridge, etc) >Lord Mikal Isernfocar called Ironhawk wrote: >"...First, the basic ingredient of most home made cordials today is >commercially available distillates, usually brandy, vodka or gin >(according to your personal tastes) or possibly pure grain alcohol. Any >of these is acceptable as a period substitute since most of our period >recipes refer to using double or triple distilled brandy."... Then he >goes on to say, "The recipes offered here are based on 80 proof vodka." > >G'day Mike, et al, >If I may make a comment to this 'I documented Brandy - used Vodka' >syndrome which is very common in the SCA, in A&S and in general: >it DOES taste somewhat similar; but it's generally only close, no cigar. >If you have made the 'recreation of a Period cordial' your intent, it >falls short of the mark, in that it is wrong, and/or undocumented. As an >A&S judge, I have had to point that out, from time to time, especially >when they use that old TI article as documentation. Not that Vodka isn't >in the general definition of distilled spirits, but Brandy is the spirit >specified in period documents. Perhaps there is some cultural bias that >keeps suggesting that substituting relatively modern, undocumented >distillates in recipes calling for Brandy is desirable, but the >research and making/testing of Cordials by Mistress Arwenna and the >Gwyntarian Tunners Guild suggests otherwise. The main point is that >philosophically, you're pulling a 'bait and switch' of sorts, every time >you substitute a modern equivalent (and Vodka IS, if only in name) for >that called for in the Period recipes, when the Period ingredient is >easily obtained. Also, in the opinion of the Guild, Brandy does a better >job. (and tastes as 'neutral', especially if you use the Christian Bros >crystal) Those who have spent their lives drinking Vodka will of course >swear that it tastes the more neutral, at worst the same, maybe better. >For me, though, it's the equivalent of making a Rum cake, and throwing >in Scotch instead, on the above theory. It may very well make a lovely >cake, (I like Scotch), but it is no longer a Rum cake. (aside from the >fact that Scotch is documentably Period, and Rum isn't). >A little off topic, perhaps, but I just hate to see the SCA populace >think it's All-The-Same. It's not. >-- >Ian Gourdon of Glen Awe >- Companion of the order of the Greenwood Company >http://web.raex.com/~agincort Date: Mon, 26 Jul 1999 21:08:53 -0400 From: renfrow at skylands.net (Cindy Renfrow) Subject: Re: SC - SCA cordials ......Rum? >Recently I had a brainstorm. Instead of the vodka called for in my favorite >peach cordial recipe, I used dark rum, and added a stick of cinnamon to each >bottle. Talk about layers of flavor! The dark, smooth flavor of the rum, >then the sweet, fruity flavor of ripe peachs, all overlaid with a slight