SC - Parsnip Syrup?

[HICKS, MELISSA]

Master A,

I have been reading my *small* backlog of undeleted Cooks Lists emails and
came across the following.  Could you possibly provide some more specifics
about proportions and heating temps to create this syrup?

I only ask because I have tried this recipe before and been really puzzled
why we only use the water.  The syrup would be an excellent experiment.

Thanks again
Meliora.

> ----------
> From: 	Philip & Susan Troy[SMTP:troy at asan.com]
> Reply To: 	sca-cooks at Ansteorra.ORG
> Sent: 	Friday, 23 April 1999 21:02
> To: 	sca-cooks at Ansteorra.ORG
> Subject: 	Re: SC - Questions on Sekainjabin
> 
> david friedman wrote:
> > 
> > a
> > carrot and spice drink (throw out the carrots, use the water they were
> > boiled in!)
> 
> Given that carrots in period seem to have been a little closer to
> parsnips than to modern carrots, I'll point out that when you boil
> parsnips in the right mass proportion to water, you end up with quite a
> respectable light syrup (fermentable and the basis of an alternative
> stout in Britain). The above doesn't sound very surprising, but I agree,
> it might not be the first thing a typical modern person would think of.
> 
> Adamantius
> -- 
> Phil & Susan Troy
> 
> troy at asan.com
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