[Sca-cooks] Agave syrup
judith at ipstenu.org
Sat Jul 25 20:48:18 PDT 2009
I know that agave is a New World plant, that its syrup has a low
glycemic index, and that it's the basis for tequila, but other than
that I'm out of my depth.
Oh, wait, no I'm not. I've used it to make things that I'd normally
make with honey, for vegan friends and diabetic friends. There don't
seem to be many New World personae within the SCA (which would be
mostly Native North/Central/South Americans, for most of Period), but
they could use it and call it by its proper name.
If someone was going to take part in my encampment meal plan, and they
were diabetic or vegan, I'd use agave but call it honey, the same way
that blueberries are considered an acceptable Period substitute for
bilberries, and turkey for guinea fowl.
Judith / no SCA name yet (and yes, Judith is perfectly Period, but I
don't want to use my real name for my play-pretend games)
On Jul 25, 2009, at 7:52 PM, Daniel & Elizabeth Phelps wrote:
> Does anyone know the history of agave syrup also called agave
> nectar? Has anyone fermented with it, like honey, to produce an
> agave "mead" or experimented with the light, medium, and dark
> varieties sold?
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