SC - SCA cordials ......Rum?

[CorwynWdwd@aol.com]

>I'm not, but AFAIK neither sack nor claret is a distilled spirit.
>
>Mordonna

Then how about this one?  Plat (1609) has a few recipes too.

# 289  TO MAKE CINNAMON WATER - c. 1550 to 1625

Take a gallon of muskadine, malmsey, or sack & put it in A vessill yt may
be close covered, & put to it into ye vessell a pound of bruised cinnamon.
let it stand 3 dayes, & every day stir 2 or 3 times.  then put it in a
limbeck of glass, stoped fast.  set it in a brass pot full of water,1 & put
hay in ye bottome & about ye sydes.  then make ye pot seeth, & let it
distill in to a glass kept as close as may be.  shift ye glass every houre
after ye first time, for ye first will be ye strongest, & ye last will be
very weak.

(From Martha Washington's Booke of Cookery, ed. by Karen Hess.)

Cindy


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