[Sca-cooks] Re: Sca-cooks digest, Vol 1 #590/Sekunjabin

[Lynn Remeika]

When I make that recipe, it makes between a quart and a quart and half of
syrup.  That amount of syrup USED to last all summer (3 months), but since
I've converted the local boffer group to its merits, last about 4 weeks.

I generally use 1 Cup (or a bit less) to 1 gallon of water, altho in the
recent 100 plus degree weather used about 1 and one half cups to the gallon.
  Hope this helps in the planning.

IS,

Roana de Laci
Clan White Wing
Bright Hills Cooks Guild
Bright Hills, Atlantia

>Message: 13
>From: BaronessaIlaria at aol.com
>Date: Thu, 13 Sep 2001 07:42:14 EDT
>To: sca-cooks at ansteorra.org
>Subject: [Sca-cooks] Sekunjabin question
>Reply-To: sca-cooks at ansteorra.org
>
>Hi all
>
>Using the following recipe, which has been posted in the Florilegium and is
>the one from the Miscelleny, approximately how much final product would
>result if the dilution is 5 to 1? Since some of the liquid evaporates while
>making the syrup I am trying to estimate how many batches of syrup I will
>need for an upcoming event. Rough guesses would be helpful.
>
>4 cups sugar
>2 1/2 cups water
>1 cup vinegar
>handfull of fresh mint
>
>Many thanks,
>
>Ilaria


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