[Sca-cooks] mead
Suey
lordhunt at gmail.com
Tue Nov 2 15:47:14 PDT 2010
A lot of you have been writing about this and I maintain that
alcoholic drinks were permitted under the Umayyad reign in Spain
(711-1031)- i.e the first emirs and caliphs in southern Spain as in
Persia at that time. It was not prohibited under Muslim rule in Spain
until their downfall.
From your queries I have learned that mead in Spanish and English
really is two different things, the non-alcoholic and the alcoholic.
Perry tries to distinguish this by calling non-alcoholic mead "syrup of
water-honey." Nay, I don't like it. My corrections to my corrections are:
AGUAMIEL, hidromiel, Eng. 1. mead, a non-alcoholic beverage formerly
called a pellitory infusion, honey and water syrup, a non-alcoholic
infusion made with a mixture of honey and water. The 13th C Anon
Andalus calls for one oz of honey and 5 lbs water boiled until all the
water has evaporated. The honey is skimmed constantly. Then 1/2 oz. of
pellitory root or root powder is added. The mixture is strained through
a cloth and put in a marmite (over low heat) where the root is bruised
until pirathrine oil and an insulin substance is released from the oil
glands. Then it is poured into a glass jar and drunk as needed. It could
be drunk as a cordial or used to relieve toothaches or headaches. It
was popular from the beginning of beekeeping and especially in the
Muslim world for its non-alcoholic content. See /aloja/. 2. mead, an
alcoholic drink consisting of five parts water boiled with one part
honey. When cool yeast is added. This is stored in a warm place for two
to four months to ferment before drinking. This was a very popular drink
amongst Christians in the Middle Ages. [Anón/Huici.1966:494:270-271; and
Glasse. 1997:283]
PLEASE stay tuned to my blog: http://spanishfoodma.blogspot.com/
No one has said anything about some of my other entries. Don't you like
my black headed pins?
Suey
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