SC - Questions on Sekainjabin (and similar drinks)

[Stefan li Rous]

David/Cariadoc said:
> I have a period recipe, entitled "simple sekanjabin," with some missing
> bits, that uses vinegar with sugar or honey. I have a modern sekanjabin
> recipe that uses sugar, vinegar, and mint. I have lots and lots of period
> recipes for flavored syrups to be diluted hot and cold, but the other ones
> aren't called "sekanjabin."

Yes, you mentioned in just the last day or so in another message. I appologize.
I did not mean to imply that the other similar beverages were called
Sekainjabin. That is what the message title was and I left it. I thought
it was better to let the original poster know there were similar beverages
since she apparently wanted something other than mint rather than to be 
concerned that they were called something else.

In going over my message file on Sekanjabin, I notice that the
original recipe you quoted used both sugar and honey. Is there a particular 
reason that you used only sugar in your recipe? Do you still make it this
way?

Ok, here is the first message (in my beverages-NA-msg file) I have from Master 
Cariadoc on this.

Thanks.
   Stefan

> Date: 14 May 92 
> From: ddfr at quads.uchicago.edu (david director friedman)
> Newsgroups: rec.org.sca
> Organization: University of Chicago Computing Organizations
> 
>            Sekanjabin
> 
> Dissolve 4 cups sugar in 2 1/2 cups of water; when it comes to a boil
> add 1 cup wine vinegar. Simmer 1/2 hour. Add a handful of mint,
> remove from fire, let cool. Dilute the resulting syrup to taste with
> ice water (5 to 10 parts water to 1 part syrup).  The syrup stores
> without refrigeration.
> 
> This recipe is based on a modern source:  A Book of Middle Eastern
> Food, by Claudia Roden. Sekanjabin is a period drink; it is mentioned
> in the Fihrist  of al-Nadim, which was written in the tenth century.
> The only period recipe I have found for it (in the Andalusian
> cookbook) is called "Sekanjabin Simple" and omits the mint. It is one
> of a large variety of similar drinks described in that
> cookbook of flavored syrups intended to be diluted in either hot or cold
> water before drinking.
> 
> This is the period recipe--it appears to be two recipes with some
> bits missing:
> 
> Syrup of Simple Sakanyabin
> 
> Take a pound of strong vinegar and mix it with two pounds of sugar,
> and cook all this until it takes the form of a syrup.  Drink an ounce
> of this with three of hot water when fasting: it is beneficial for
> fevers of jaundice, and calms jaundice and cuts the thirst, since
> sakanyabin syrup is beneficial in phlegmatic fevers: make it with six
> ounce of sour vinegar for a pound of honey and it is admirable ...
> and a pound of sugar; cook all this until it takes the form of a
> drink.  Its benefit is to relax the bowels and cut the thirst and
> vomit, and it is beneficial in yellow fevers.
> 
> Cariadoc/David
- -- 
Lord Stefan li Rous    Barony of Bryn Gwlad    Kingdom of Ansteorra
Mark S. Harris             Austin, Texas           stefan at texas.net
**** See Stefan's Florilegium files at:
         http://lg_photo.home.texas.net/florilegium/index.html ****
============================================================================

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".

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