[Sca-cooks] Boiled Cider/Is there a medieval counterpart?

Johnna Holloway johnnae at mac.com
Fri Sep 12 09:19:47 PDT 2008

Why not start with an apple dessert from before 1600 or 1650
and work from that? An easy way to find some of the recipes
would be to go to http://www.medievalcookery.com/  and search under
apple or appel.
(Or you could check out the Concordance under apples and pies.)
I know that boiled cider is a great ingredient and that people speak 
highly of it,
but it's not needed or really necessary for a very appropriate medieval 
or Renaissance
apple dessert. I just did an 18 page article on apples and heirloom 
varieties with lots
of recipes, so I know that there's a lot of recipes already out there 
and there
are even apple tart or pie recipes among them.


aoife at cableone.net wrote:
> Greetings!
> I've had my discussion about making this goodie with 'mundanes'and now
> I'll turn to this list.  Boiled cider (cider boiled down to a syrup)
> has been used as a sweetener for a long time but was there a medieval
> equivalent? 
> I plan on reducing mine down in one of my better temperature controlled
> crockpots...might take longer, but I doubt it.  A friend is contemplating
> doing a feast next fall and wanted an apple dessert/tart using this as
> part of the flavoring/sweetener.
> Any thoughts from the list?
> Aoife

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