[Sca-cooks] fruit juice syrups

[Stefan li Rous]

Giano mentioned:
 >>>
Am Sonntag, 19. Februar 2006 03:20 schrieb otsisto:
 > Brainstormin' here
 > Apple cider. not sure if period but apples are.

Gretman literature as far back as the 13th c knows something called
"epfeldranc/epheldranc" which translates as 'apple drink'. This is  
usually
assumed to have been a form of fermented cider. Unfortunately, no  
recipes I
am aware of survive, and interestingly, by the later 15th century  
(when we
get instructions) the fermented beverage made from apples is known as  
'apple
wine'. The only recipe for any 'dranc' that I know of makes a syrup.

Make of it what you will, but apples used for making *some* kind of  
beverage
are period. I'm guessing it's fermented.
<<<

So, why are you guessing it's fermented? You seem to be making a  
pretty good argument that there might indeed have been some non- 
alcoholic beverages in period Europe. It is my understanding that  
once you concentrate the fruit juice enough, that it creates and  
enviornment that neither the bad stuff or the good, fermenting sort  
of beasties will grow. This is why honey and sekanjaban syrup will  
keep, until diluted.

It would be nice to know if there are any other references to "dranc"  
in the medieval German literature. I'm not sure we have to have a  
recipe for this "dranc". If it shows up in some literature of a  
drunken brawl, then it is likely alcoholic. Is there something like  
the OED for German?

Stefan
--------
THLord Stefan li Rous    Barony of Bryn Gwlad    Kingdom of Ansteorra
    Mark S. Harris           Austin, Texas           
StefanliRous at austin.rr.com
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