SC - Mulling recipes

[Tamara Crehan]

I'll have to check on it when I'm home, but I had a pamphlet I picked up
in Sweden in 1981 that had recipes in it from the time of the castle I
was touring, and there was a recipe for hot, mulled hard cider.  There
was also a recipe for a liqueur called Ponsch (sp?), among other things
. . .and the castle was dated around 1200 or so.  However, the wedding
is Sunday, the dress isn't finished, and all the boxes are not unpacked
from moving in March. . .so it may be a while before I can get the
documentation for you. 
(It's a full medieval wedding - and thanks to all who helped with
quantities for the dayboard- and I am *so* sick of beading this d*&#$
dress!)

Cessara

- -----Original Message-----
From: Anne-Marie Rousseau [mailto:acrouss at gte.net]
Sent: Thursday, June 18, 1998 12:31 AM
To: sca-cooks at Ansteorra.ORG
Subject: Re: SC - Mulling recipes


Hi all from Anne-Marie

we are asked about period recipes for mulling cider, etc.

Get this...I have never, in all my culinary reconstruction research and
reading of primary sources, seen any recipe for serving wine or any
other
beverage hot. Hot spiced wine is one of those things that we always just
KNEW, right? well, butter my muffin and call me a Celt, but I cant find
any
primary documentation for it.

We got wines that you spice, but nothing about serving them hot.
We got citations on the spicing of beer, but again, nothing on serving
them
hot.
We got citations on the serving of coddles, etc, but those are so late
they
cant in any way be called medieval (Elizabethan, maybe, but not
medieval)

I would love for someone to prove me wrong, as I love the stuff, so if
you
know of a primary source medieval recipe which specifically states that
you
are to serve it forthe all hot, or mentions cooking it right before
serving, or even involves cooking at all, please let me know!

- --AM
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