[Sca-cooks] Malt Syrup History

[lilinah at earthlink.net]

Bear wrote:
> Malt syrup is made cooking crush malted barley into a mash, then filtering 
> the liquid and evaporating it until it becomes a syrup. It's basically a 
> concentrate made from the first step in brewing. As an adjunct to brewing, 
> it's meant for brewers who for whatever reason can't mash their own barley 
> malt. There is a caveat to using modern malt extract, corn is often added 
> to the mash to produce the extract for less cost.

I know that barley was malted and toasted and cooked, but was it actually made into a thick sweet syrup that was used by brewers within SCA period? Or is it just another modern convenience?

And if it was cooked down into a thick sweet syrup within SCA-period
-- Was this used by bakers of bread within SCA period?
-- Was it used by other cooks to sweeten other food stuffs?

Sorry, i'm just fulla questions...

Someone sometimes called Urtatim