[Sca-cooks] Beverage experiments

Johnna Holloway johnna at sitka.engin.umich.edu
Wed Feb 13 12:37:16 PST 2008

My list from my one article reads--

"Quite quickly it can be determined that in England they drank mead, 
metheglin, ale, beer, wine, fermented cider and perry, as well as 
distilled spirits. In terms of non-alcoholic drinks: water (including 
barley water), milk, whey, and buttermilk are mentioned. Tea, coffee and 
chocolate for drinking are well documented as being increasingly popular 
only in the mid to late 17th century. [Starbucks has nothing on the 
coffee houses of the Restoration.]"

See Orange and Lemon Drinks of Summer by THL Johnnae llyn Lewis
_Orng-Lmn-drks-art - 4/11/07 _
in Stefan's  Florilegium http://www.florilegium.org/


Michael Gunter wrote:
> I'd forgotten about whey. It is especially popular in the Nordic regions.
> And there is also ciders from apples and pears drunk both fresh and
> allowed to harden. 
> Barley Water is also becoming a favorite in my house.
> Small Ales and Meads have very low alcoholic content. Even many beers
> are considered to be low alcohol/high calorie beverages.
> I wonder if "honeyed milk" may have been used with milk that had started
> to turn or even buttermilk, considering the period taste for sweet and 
> sour. This is just musing here as I doubt there would ever be a way
> of finding out.
> Gunthar

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