SC - Suggestions & Review Requested.

[Robin Carroll-Mann]

And it came to pass on 11 Sep 00,, that Jim Revells wrote:

> Mulled Cider-Any suggestions on spices to use?

As you probably know, I think mulled cider was discussed on this list, 
and regretably, no one could document it as a beverage in period.  That 
said, I think the usual sweet spices (except allspice) would be good 
choices.  There is a recipe in Granado for a sauce made from spiced 
apple juice mixed with a little vinegar and white wine.  Per 16 oz. of 
juice, 8 oz. of sugar, 1/4 oz. whole cinnamon, half a nutmeg and 4 
cloves.  Now, this is supposed to be cooked down until it is thick (it's a 
sauce not a beverage), but you can take it as a rough guide to what 
some late-period cooks thought were the appropriate spices for apple 
juice.  And since the instruction for making the juice specifies that the 
apples are *not* to be peeled before pressing, I believe it would make 
something closer to sweet cider than the clear filtered apple juice.

HTH

> Your assistance is appreciated.
> Olaf Of Trollhiemsfjord,


Lady Brighid ni Chiarain
Settmour Swamp, East (NJ)
mka Robin Carroll-Mann
harper at idt.net