SC - Re: sca-cooks V1 #1976 - Gefillte Fish

[Philip & Susan Troy]

>The key reason is probably that without refrigeration or preservatives,
>those fruit drinks will ferment rather quickly.

You should lok at the mead and cordial recipes because that was HOW they got 
the benefit of the flavors for drinking.  They would bottle
it up and herbs being cooked in meads, making metheglins and fruits making 
cysers and pyments are common in period.  What wasn't common till later 
period was separated yeast.  So most of these drinks were
low alcohol in nature unless they got a particular strain of yeast in them 
and they could be lethal if they got the wrong strain.  Hence the use of 
good barm that was cultivated or kept or the use of bread leaven.

Well, that's my take on it anyhow.


Cadoc
- -*-*-*-*-*-*-*-*-*-*-*-*-*-*-*-*-*-*-*-*-*-*-*-*-*-*-*-
Cadoc MacDairi, Mountain Confederation, ACG

"Let me say Pepsi Generation,
a few lines of misinformation.
Watch your money flow away oh so quick.
To kill yourself properly Coke is it....."

     "White Slavery" -- Type O Negative

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