[Sca-cooks] Sekanjabin

[Cindy M. Renfrow]

This is from my new transcription & translation of Liber cure Cocorum, a
15th c. cookery book in dialect & verse, from Sloane MS 1986. This is 2
recipes in one for making vinegar in a hurry. The first method uses a red
hot poker dunked 9 times in strong vinegar & then in wine to sour the wine.
The second method uses roasted beans, steeped in vinegar, to sour good wine.

4.  To make venegur in a nede,
Take a gad of stele, I wot indede;
In strong venegur [th]ou schalt hit fele
ix sythes in venegur, [th]er-of [th]ou rek,
A-bere with [th]e hete hit [th]ou may,
And in goode wyne sleck hit I say;
Hit shalle be venegur, I wot hit wele,
To serue at a tyme at fest or mele.
And rosted benes, [th]at steped hau[e] ben,
Goode wyne schalle turne to venegur bedene.

4.  To make vinegar in a need,
Take a goad of steel, I know indeed;
In strong vinegar you shall it defile
9 times in vinegar, thereof you take care,
[Make] it scream  with the heat you may,
And in good wine slake it I say;
It shall be vinegar, I know it well,
To serve at a time at feast or meal.
And roasted beans, that have been steeped,
Good wine shall turn to vinegar anon.

(Tr. copyright 2003, Cindy Renfrow.)

HTH,

Cindy



>I was looking for a period recipe for vinegar yes. I make my own and am
>having problems documenting it.
>
>Elewyiss
>
>-----Original Message-----
>From: Cindy M. Renfrow [mailto:cindy at thousandeggs.com]
>Sent: Thursday, May 22, 2003 10:48 AM
>To: sca-cooks at ansteorra.org
>Subject: Re: [Sca-cooks] Sekanjabin
>
>
>Was someone looking for a vinegar recipe?
>
>Cindy
>
>
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