[Sca-cooks] Sekanjabin Origins
Sue Clemenger
mooncat at in-tch.com
Thu Nov 18 07:03:20 PST 2004
There's a whole darned chapter of the Anon. Andalusian with some very
odd flavorings for sekanjabin or oxymel (like carrot), so it's not
really an SCAism, although specific occurences might be.
I can't, personally, imagine wanting to put any of the varieties in milk
<<huge shudder>>, or use as a dip--wrong flavors!
--maire, who's sometimes thought of doing a whole bunch of different
flavors for an A&S entry....
lilinah at earthlink.net wrote:
>
> Part Two
>
> Someone answered the above message by saying:
>
>> A slight correction - Sekanjabin does not mean Mint. It means a
>> sugar/vinegar syrup. It may be flavored with mint, or cardamom, or
>> ginger,
>> or strawberry, or anything else. It is sometimes mixed with water to
>> drink,
>> sometimes milk, and sometimes left alone as a salad dip/dressing.
>> I got my recipes from doing a search on the word sekanjabin on Google.
>> After seeing that all the recipes were variations fo the same
>> technique, I
>> branched out on my own. I have no idea where you'd get a copy of an
>> original recipe. Ask Cariadoc is all I can think of.
>
>
> To the best of my knowledge, the basic sweet (originally honey) and
> vinegar mixture used diluted with water as a beverage is called oxymel
> (from the Greek for vinegar and honey) and was known to the ancient
> Greeks and Romans (who also called it oxymel since they used a lot of
> Greek food terms).
>
> From what i can tell, many, if not most, of other flavored recipes are
> SCAisms. While sekanjabin is a kind of oxymel, not all oxymels are
> sekanjabin.
>
> And, uh, i've never heard of mixing an oxymel with milk - i'd think that
> would curdle the milk. Or am i wrong?
More information about the Sca-cooks
mailing list