[Sca-cooks] Agave syrup

[Judith Epstein]

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?
>
> Daniel
>
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