[Sca-cooks] Sekanjabin Origins now vinegar

[David Friedman]

You want a recipe for vinegar? Vinegar normally shows up as an ingredient.

>I don't suppose  you know of a period cookbook with an actual recipe for
>vinegar? I'm still having trouble documenting it.
>
>Elewyiss
>
>----- Original Message -----
>From: "David Friedman" <ddfr at daviddfriedman.com>
>To: "Cooks within the SCA" <sca-cooks at ansteorra.org>
>Sent: Wednesday, November 17, 2004 1:23 PM
>Subject: Re: [Sca-cooks] Sekanjabin Origins
>
>
>>  1. The Fihrist of al-Nadim isn't a cookbook. It's something between
>>  an annotated bibliography and an encyclopedia--a list of every book
>>  al-Nadim has read, with brief comments, arranged by subject. The
>>  English translation runs to two volumes. It mentions sekanjabin but
>>  does not, I think, give a recipe.
>>
>>  2. There is a recipe for sekanjabin in the 13th c. Andalusian
>>  cookbook that Charles Perry translated and I published as part of
>>  Volume II of my cookbook collection. The translation is webbed at:
>>
>>
>http://www.daviddfriedman.com/Medieval/Cookbooks/Andalusian/andalusian_contents.htm
>>
>>  The sekanjabin recipe is in the chapter on drinks near the end.
>>
>>  It is for "simple sekanjabin" and uses sugar or honey and vinegar and
>>  no additional flavoring.
>>
>
>_______________________________________________
>Sca-cooks mailing list
>Sca-cooks at ansteorra.org
>http://www.ansteorra.org/mailman/listinfo/sca-cooks


-- 
David Friedman
www.daviddfriedman.com