[Sca-cooks] Introduction and Question

[Laura C. Minnick]

At 03:39 PM 5/12/02 -0600, you wrote:
>> With a lower concentration of sugar, syrups won't keep. What you want to
>> do is go on drinking tisanes, as they can be documented to period even in
>> Europe. When I get a chance I'll check through my sources for particular
>> mentions of infusions of herbs.
>>
>> -- Jadwiga Zajaczkowa
>
>Hmmmm....  If you make it with a higher concentration of sugar in order for
>preservation qualities wouldn't diluting it on site work?

Ok- Jadwiga is talking about making a quantity of syrup, and keeping it-
and yes, you do need the sugar. But we don't generally mix it and then take
it to site- we take the syrup and mix it on site as needed. Not needing
refrigeration is a real plus at camping events. And one batch of syrup
(using the recipe in Cariadoc's _Miscellany_) make oceans of sekanjabin!
Takes a while to use it up, so you need it to keep well. If you like it
less sweet, you dilute it further.

>I'll probably still sneak my Chai in the A.M. but weren't tisanes more
>medicinal than anything else?  i.e. not commonly served with a meal, etc.?

I would say not commonly. Someone might have, but at least, I haven't yet
seen it. It doesn't appear in menus, in accounts of meals, or in pictures
of table settings. Mentions I have seen are medicinal,
nourishing/herbal/etc for invalids or elderly "Take two cups of willow bark
tea and see me in the morning."

I drink my tea in the morning. In my camp. 'Nuff said.

'Lainie
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