[Sca-cooks] Rotten meat and spices...

[Chris Stanifer]

--- Kathleen A Roberts <karobert at unm.edu> wrote:
> here are her recipes for mouthwash...
> 
> cailte
> 
> Not only did the peoples of many medieval cultures use and 
> research different forms of mouthwashes, but their 
> discoveries have come through the centuries to the modern 
> age.  Many of the herbs and compounds are still popular in 
> oral hygiene today.  Most chewing gums, mouthwashes and 
> toothpastes contain the various forms of mint.  Myrrh is 
> prevalent in anti-inflammatory mouthwashes.  The wines 
> often used for bases can be compared to current products 
> such as Listerine, which is around 25% alcohol.


Does she give any source references for these recipes?

William de Grandfort




> 
>   
> Appendix A:  Condensed Recipes
> 
> Mint Vinegar Mouthwash
> Redaction 1:	15 tablespoons dried peppermint (Mentha 
> piperita)
> 		18 ounces red wine vinegar
> 
> The mint and vinegar were combined in a jar.  The sealed 
> jar was left for two weeks, then the mint vinegar was 
> strained.
> 
> Redaction 2:	15 tablespoons dried spearmint (Mentha 
> spicata)
> 		18 ounces red wine vinegar
> 
> The mint and vinegar were combined in a jar.  The sealed 
> jar was left for two weeks, then the mint vinegar was 
> strained.
> 
> 
> Mint Wine Mouthwash
> Redaction 1:	4 tablespoons dried peppermint (Mentha 
> piperita)
> 		16 ounces white wine
> 
> The mint and wine were combined in a saucepan and simmered 
> for half an hour.  The mixture was allowed to cool and 
> steep.  The mint wine was then strained.
> 
> Redaction 2:	4 tablespoons dried spearmint (Mentha 
> spicata)
> 		16 ounces white wine
> 
> The mint and wine were combined in a saucepan and simmered 
> for half an hour.  The mixture was allowed to cool and 
> steep.  The mint wine was then strained.
> 
> 
> Mint and Myrrh Mouthwash
> Redaction 1:  	2 ounces myrrh gum tincture
> 		2 ounces peppermint (Mentha piperita) tincture
> 		16 ounces white wine
> 
> The mint tincture was prepared by placing 4 tablespoons of 
> the dried mint in 8 ounces of 80 proof vodka.  This 
> mixture was placed in a sealed jar for two weeks, then the 
> tincture was strained.
> 
> The myrrh and mint tinctures were combined in a jar with 
> the wine and mixed well.
> 
> Redaction 2:  	2 ounces myrrh gum tincture
> 		2 ounces spearmint (Mentha spicata) tincture
> 		16 ounces white wine
> 
> The mint tincture was prepared by placing 4 tablespoons of 
> the dried mint in 8 ounces of 80 proof vodka.  This 
> mixture was placed in a sealed jar for two weeks, and then 
> the tincture was strained.
> 
> The myrrh and mint tinctures were combined in a jar with 
> the wine and mixed well.
> 
> 
> ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
> "Being Irish, he had an abiding sense of tragedy which 
> sustained him through temporary periods of joy."
> W. B. Yeats
> ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
> Kathleen Roberts
> University of New Mexico
> Office of Freshman Admisions
> Administrative Asst. II
> 505-277-6249
> _______________________________________________
> Sca-cooks mailing list
> Sca-cooks at ansteorra.org
> http://www.ansteorra.org/mailman/listinfo/sca-cooks
> 

Through teeth of sharks, the Autumn barks.....and Winter squarely bites me.


		
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