SC - beverages, spices, recipes

[Mark Harris]

On Friday, Oct 3, Laurene Wells said:

>   I'm not sure if I'm doing this right, if not, please forgive me.  I've
>never participated in a mailing list before!  I didn't want to duplicate >the
>entire post just for a few lines of text, som I'm responding this way.

You are doing just fine.

>   I too would love to have this recipe for Rose Hips Wine!  I can't
>tolerate red or white wine (sweet or dry), but recently discovered (again,
>it had been 6 years since I tried it last) that I ADORE and enjoy Mead. 

I don't know if you have been to my files, Stefan's Florilegium or not, but
you might want to look at some of the files in the BEVERAGES section such
as:

beverages-msg     (75K)  8/22/97    Beverages in general. alcholic drinks.
beverages-NA-msg  (72K)  8/ 4/97    Non-alcoholic beverages.
brewing-msg       (14K) 12/30/96    General brewing info and sources.
cider-art         (23K) 10/31/95    Article on brewing ciders.
cider-msg         (36K) 12/17/96    Apple and other ciders. Cider presses.
cordials-msg      (63K)  8/11/97    Period cordials and liqueurs. SCA creations.
kumiss-msg        (18K)  7/ 8/97    Mongol drink made from mare's milk.
kvass-msg         (45K)  5/30/97    Russian drink made from bread or grains.
mead-msg         (113K)  8/ 5/96    Making mead. Honey based alcoholic beverage.
wassail-msg       (15K)  9/ 4/97    Spiced cider and ale drinks.


>   Also wanted to thank those of you who posted recipes!  I love collecting
>recipes, and this discussion of how to actually DUPLICATE them is very
>exciting!  I have gathered a collection of recipes off the Internet, but
>haven't tried any of them yet. 

There are a number of recipes, redactions and some just medievalish recipes
in the FOOD section of my files.

>  And occasionally they call for ingredients I have no idea
>where to find, that it seems might loose the right touch without them.  How
>do you guys come by some of these strange ingredients?  (Juniper berries?
>there are dozens of species of juniper!)  And how do you know when it's
>appropriate to substitute marigold petals for saffron?  (Sorry, I can't
>afford a spice that costs $1000 an ounce!)  

Take a look at some of the other files in the FOOD section or some of those
in the PLANTS, HERBS and SPICES section such as:

food-sources-msg  (24K)  9/ 5/97    Modern sources for unusual medieval meats 
                                       and other foods.
herbs-msg         (32K)  4/28/97    Herbs used in period and how they were used.
                                       Modern sources.
saffron-art       (16K)  8/11/97    How to buy and select saffron by Tony Hill.
saffron-msg       (27K)  8/21/97    Types of saffron. period uses.
seeds-msg         (59K)  7/29/97    Sources for period plants and seeds.
spices-msg        (72K)  8/15/97    Info. on spices, sources for spices.

By the way, saffron may be expensive by the ounce, but you don't need anywhere
near that much. You usually only use a few threads at a time in personal sized
cooking. I highly recommend the article by Tony Hill for more details.

My files can be found at:
http://www.pbm.com/~lindahl/rialto/rialto.html

Welcome to the list!
   Stefan li Rous
   markh at risc.sps.mot.com


============================================================================

To be removed from the SCA-Cooks mailing list, please send a message to
Majordomo at Ansteorra.ORG with the message body of "unsubscribe SCA-Cooks".

============================================================================