[Sca-cooks] jalabs (was Sekanjabin Origins)

[Susan Fox-Davis]

Anahita wrote:

> After a fair bit of discussion on that other SCA Middle Eastern list,
> i am now of the opinion that "jalab" is not the best word. I have now
> shifted to "sharab" which really does mean "syrup" and which word is
> used in both the past and in current times for flavored syrups used
> to make beverages.

<snip>
 
> There is, however, in the same book ("The Description of Familiar
> Foods") a recipe for "sharab jalil al-qadr", translated as "syrup of
> sublime power", p. 441. It is made with soaked raisins, rainwater,
> honey, and spices, and drunk mixed with water. So here is an example
> of "sharab" actually used for a syrup.

I just had a brainstorm.  Did "sharab" get Anglicised as "shrub"?  Looked it
up in Websters <http://dictionary.reference.com/search?q=shrub> and the
answer seems to be Yes.  Mind you, the English version applied to a sweet
fruit drink with rum in it.  Mmmm, din't it make the English Navy great!

Shrubby Selene