is medieval food yucky? Was: Re: SC - Help thinking up a class......

[marilyn traber]

>Yes, please re-post.
>	Thanks, 
>	Mistress Christianna

My apologies for the time to re-post but between uni and stewarding my
first feast (college's 10th Anniversary time seems to be in shortage).

I have pasted the recipe/fact sheet below. It's from the website at
www.burkesbackyard.com.au in the 1997 archives. I found it while looking
for the ginger apple cake which, when cooked, has the apples whole on top
of the cake (in the 1998 archives). And this wasn't my idea to go looking
for recipes there.

Sharon Nevin


Spiced Apple Juice - The French Alternative

Recipe

Ingredients: 
8 cups of apple juice 
4 whole cloves 
2 oranges, sliced 
2 lemons, sliced 
cinnamon stick (or substitute ground cinnamon) 

Method: 

Pour apple juice into a saucepan. Add cloves, sliced oranges and lemons to
the liquid in the saucepan, as well as the cinnamon stick. Note: You can
substitute a quarter of a teaspoon of ground cinnamon but Jackie prefers
using a cinnamon stick as it keeps the juice looking clear. 

Heat the liquid for 10 minutes without boiling and then serve it while hot.
If you're not going to drink it for an hour or more, strain the liquid
first so that it doesn't become bitter. 

This warming winter drink is non-alcoholic and has a good medieval feasting
tang to it. Why not try it at your next Yuletide feast or midwinter
function? 

© Burke's Backyard 1997
Burke's Backyard,
PO Box 929 Willoughby, NSW 2068 





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