Lemon syrup (was SC - o

[Marisa Herzog]

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/


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

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".

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