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

[ranvaig at columbus.rr.com]

>Boiled cider (cider boiled down to a syrup)
>has been used as a sweetener for a long time but was there a medieval
>equivalent?

In Rumpolt's _Ein New Kochbuch_  one of the menus for an Emperor's banquet contains a list of items of "von Epffel Safft" or apple juice.  Since it was shaped it couldn't have been a syrup.  Perhaps something like fruit paste?  I haven't found a recipe. Two other menus have a similar list, "von Zucker gemacht" probably sugarpaste, another "von Mandeln gemacht" perhaps marzipan.

This doesn't prove anything one way or another about use as a sweetening syrup.
Ranvaig

Das Vierdt Keyserlich Bancket.
Der dritt Gang zum Nachtmahl/ am Fasttag/ das Obß.

Schweinskopff von Epffel Safft.	8
Krebs von Epffel Safft.	9
Birn von Epffel Safft.	10
Epffel von Epffel Safft gemacht	11
Weck von Epffel Safft.	12
Deller von Epffel Safft.	13
Nüß von Epffel Safft.	14
Cucumern von Epffel Safft.	15
Kalbskopff von Epffel Safft.	16
Kalbsfüß von Epffel Safft.	17
Lämmerfüß von Epffel Safft.	18
Junge Hüner von Epffel Safft.	19
Lerchen von Epffel Safft.	20
Kramatsvogel von Epffel Safft.	21
Trauben von Epffel Safft.	22
Bilder von Epffel Safft.	23
Kästen von Epffel Safft.	24
Mandeln von Epffel Safft.	25
Enderen von Epffel Safft.	26
Schlangen von Epffel Safft.	27
Baume gemacht von Epffel Safft/ vnd kleine Muscadeller Birn daran gesreckt/ das hat man auch nicht veil gesehen.