packed fresh sage leaves 3 T. packed fresh lemon balm leaves The oranges were grated carefully so that no white pith was used (it makes the flavor bitter) and the peel was added to the brandy and left for three days, being stirred occasionally. The Life and Recipes of a Medieval Cook. Home About us Courses Galleries Shop Events First, we must define cordials. It has been pointed out to me that there is an additional difference in modern versus period cordial-making. 3) Aqua Composita for a Surfet, based on 1596 recipe "To make Aqua composita for a surset". fresh mint (peppermint and spearmint) leaves, chopped packed fresh rosemary leaves ½ tsp. In the USA, there's a clear brandy made by Christian Brothers called "Frost White" which is 35% alcohol, not aged in wood, and has been recommended by several SCA cordiallers. 2) Blood Orange, based on 1594 recipe of "How to give a prettie grace both in tast and propertie, unto the spirit of wine", 3 TB. 1-3/4 c. simple syrup: 2 c. granulated sugar (1 c. white, 1 c. raw) to 1 c. water. Some possibilities: The proportions of the flavorings are somewhat in keeping with the original wine recipe. 2) Rosemary Cordial: FAILURE!, based on 1596 recipe "To make Rosemary water", 1-1/4 quart 80-proof brandy "...& halfe a pound of white sugar,..." (1550-1625?) recipe of "A cordial Cherry-water", 1 quart of 80-proof brandy, or 2 cups brandy and 2 cups grappa The frozen fruits were put in a glass jar and covered with brandy, then left for 5 days and stirred each day. The liquid was then filtered with a nylon coffee filter and the sugar syrup added and dissolved, then and strained again with doubled unbleached paper filters. 1-1/8 c.) Each of these can be difficult to find. The ingredients are those of the original recipe but with many more cherries and minus the cinnamon and cloves. Recently, I've made cordials using "grappa" which is an Italian liquor classified as a brandy because it's distilled from a grape base. A simple sugar syrup was then added to the proportions of 1 cup of syrup to 2 cups of liquor. ", sugar 1 pound,..." (1655?). 3 to 3-1/8 c. scotch whisky, 80-proof (750 ml) 1/2 tsp. The lower proof of the clear brandy may also have reduced the amount of flavor extraction, so perhaps the amount of flavoring ingredients should be increased accordingly when using that as a base. Rating . Meat Dishes - Beef. fresh sage leaves, chopped There are some aged in wooden barrels but these are easily distinguished by having a golden color, like a light-colored brandy, whereas most grappas are clear. (2) I didn't use fresh rosemary or elecampane or sage; this might have changed the flavor enough to be drinkable. 2 TB. But there is a long history of humanity enjoying "tonics" and "medicinal compounds" sold as medicines but truly taken for their flavor and alcoholic content. Some people use muslin or linen, which might be better. The amounts are half of what was specified in the original recipe. (about 3 cups) of raisins, cut up, 1 lb. simple syrup: 2 c. white granulated sugar to 1 c. water. I always use a medium strength syrup. For sugar, I use either normal white granulated sugar or a mixture of half white sugar and half raw cane sugar. For adding directly, "superfine" or "bartenders" sugar supposedly dissolves more easily than regular granulated sugar but I find it sometimes makes the cordial less clear. 1) Sweet Strawberry Cordial, based on 1655 (?) 3/4 tsp. grated orange peel from 1 orange And lastly, there is one recipe I've found (1596: "To make Aqua composita for a surset.") The proportions of the flavorings are somewhat in keeping with the original wine recipe. Since distillation is illegal in the United States without prohibitively expensive licensing and regulation, we must use the second method without a second distillation. Recipe reprinted from Wild Drinks & Cocktails by Emily Han, with permission from Fair Winds Press, copyright 2015. LIQUEURS and CORDIALS from Marc Shapiro's Alcoholic Drinks of the Middle Ages, Compleat Anachronist #60. The basic process involves using fruit to provide the basic flavour, and adding a distilled spirit and sugar. It was absolutely horrible, and the aftertaste was worse. Most recipes treat the result as a "medicine" rather than as a drink for simple enjoyment and the majority appear in sections with soaps, ointments, poultices and "wound waters" and not with the cookery recipes. The heat of distillation would not only affect the amount of flavor extracted from a wine-based cordial, but might also affect the proportion of flavors since heat more easily extracts flavors from some herbs and spices (both form and variety) than from others. 1/4 tsp. A simple sugar syrup was then added to the proportions of 1 cup of syrup to 2 cups of liquor. Molasses and maple syrup both work (use 3/4 cup instead of a full cup); molasses will add a strong molasses flavor, maple syrup adds a delicate flavor. There are even modern liqueurs such as Benedictine that are known to have been created before 1600. They would also result in a fairly low alcohol level (20-30%). SCA_Brew Historic Brewing Page frozen blackberries SAMPLE RECIPES PAGE ONE . 1) Sweet Strawberry Cordial, based on 1655 (?) For days now, the distinctive lacy blooms of the elderflower have been festooning roadsides, gardens, country lanes and patches of urban scrubland. Most cordials should be filtered at least twice. The resulting liquid was taste-tested before adding sugar. frozen blackberries (2) I didn't use fresh rosemary or elecampane or sage; this might have changed the flavor enough to be drinkable. The result was very smooth and sweet but not very interesting, with not enough pear flavor. Recipes for your cordial: Elderflower cordial and sugar combine to make a great topping for our elderflower crunch cake. "...to every pinte of water, you must put 2 ounces of white sugar candie..." (1550-1625?) frozen blackberries basic liqueur (cordial) recipe The basic process involves using fruit to provide the basic flavour, and adding a distilled spirit and sugar. "..., Suger a pound, ..." (1596) Alexis Lichine's Encyclopedia of Wines and Spirits (NY: Alfred A. Knopf, 1967) states that a first distillation of wine in a pot-still results in a liquor of about 25% alcohol and a second distillation could get to 60-70% alcohol. This turned out rather sharp, even with the same proportion of sugar syrup I've used in the other cordials. Further Reading. peel of 2 Valencia oranges 3 cups 80-proof brandy This won the cordial section of the Great Northeastern War brewing competition in 2003. 2) Blackberry/Strawberry Cordial, based on 1655 (?) Elderflower Cordial. Medieval drinks that have survived to this day include prunellé from wild plums (modern-day slivovitz), mulberry gin and blackberry wine. Usage | dried mint (peppermint and/or spearmint) They were then combined with the sugar and brandy in a glass jar and left for 7 days with occasional stirring. The frozen blackberries were put in a glass jar and covered with brandy, then left for 4 weeks but stirred each day. (Using a sugar syrup instead of plain sugar for sweetening is another way of reducing the proof to a more accurate level.) It seemed pretty simple just lime juice, sugar and water but after a bit of searching I saw a lot of lemon cordial recipes added citric acid. This turned out rather sharp, even with the same proportion of sugar syrup I've used in the other cordials. fresh horehound leaves, chopped But there are exceptions... "...and maketh fat folk to becom leane, or maketh fat the leane, if they drink it mixt with sugar." Also, brandy has additional flavors and color of the tannin from the oak barrels in which it's been aged for 2 or more years (a plus for brandy connossieurs, but a minus for period cordial-makers). The other spices were ground separately. recipe of "A cordial water of Sir Walter Raleigh" Ingredients 40 large elderflower heads in full bloom 3 lemons, preferably unwaxed 2 litres (8 cups) water 2 kg (8 cups) granulated sugar 50 g (4 tbsp) citric acid, optional See more ideas about Medieval recipes, Food history, Ancient recipes. dried thyme It's actually distilled from the leftover residue from wine-making: grape pomace, skins, stems, and seeds, though the best grappas use residue with 30-40% wine or juice left in the grapes. 1/8 tsp. LIQUEURS and CORDIALS from Marc Shapiro's Alcoholic Drinks of the Middle Ages, Compleat Anachronist #60. 1-1/2 tsp. 8 cloves New recipes were introduced with the Pirates and Nobles expansion pack. frozen blackberries It calls for dried elderflowers, which you can track down at specialist food shops or online (use 2 tbsp, or 4 tbsp fresh elderflowers, in season), but I had no time to source these so I used elderflower cordial as a substitute. 4), halved cloves frozen strawberries (see discussion) ... Cordial Waters . Mar 6, 2015 - Elderflower cordial recipe- jonsbushcraft.com 3/8 tsp. 1/2 tsp. The frozen fruits were put in a glass jar and covered with brandy, then left for 5 days and stirred each day. Elderflowers have strong medicinal credentials and were used by witches in Medieval England. Most liquors are lower in alcohol content than even a second distillation of wine (100 proof vs. 120-140 proof) so if the early recipes are using a non-diluted multiple distillation, then the higher proof vodkas are closer. 2 tsp. dried rosemary 12 cloves The orange and lemons were grated carefully so that no white pith was used (it makes the flavor bitter) and the peel was added to the brandy and left for three days, being stirred occasionally. If you wish the recipes more than the discussion, there are a selection of original recipes (before 1700 CE) on this page and my own redactions and variations on this page. (All remarks from Nicholas Culpeper, Culpeper's Complete Herbal, cited by Jennifer Heise/Jadwiga Zajaczkowa in Jadwiga's Stillroom Book: On the Medieval and Renaissance Use of Herbs. dried licorice root, minced anise seeds If they drink of them moderately now and then for recreation, due consideration being had to the part of the body which is weakest, they may do them good: yet in diseases of melancholy, neither strong waters nor sack is to be drank, for they make the humour thin, and then up to the head it flies, where it fills the brain with foolish and fearful imaginations. You'll go through a lot of them unless the cordial is only flavored with hard spices. First, make the pastry. ", sugar 1 pound,..." (1655?) 2 3" cinnamon sticks, broken 1 quart of 80-proof brandy, or 2 cups brandy and 2 cups grappa Original recipes (before 1700 CE) are on this page and my own redactions and variations on this page. 1-1/2 tsp. The solid material was strained out first with a fine nylon coffee filter and after with doubled unbleached paper coffee filters. Source(s): alcoholic medieval drink recipe: https://biturl.im/9t6PG. There's also the Clear Creek Distillery in Oregon which makes both a grappa and a marc brandy. I don't entirely quarrel with a medicinal definition: the choice of herbs and spices used in the flavorings is certainly related to their supposed therapeutic value. One with a tight-fitting top is preferable, especially if you want to shake up the ingredients now and then. Of the four cordials, the grappa and the dark brandy were much preferred over the other two for color and flavor. Eight Fruit/Berry Cordials 1) Herbal Cordial, loosely based on 1596 recipe "To make Rosemary water" and 1609 recipe "Spirits of wine tasting of what vegetable you please" The amount of rosemary in the original recipe is unspecified; the size of an elecampane root is unknown; otherwise, the amounts were based on estimated proportion of the given weights to the 4 gallons of wine in the original recipe. "...then take Suger minced,..." (1596) A new batch is being tried with the peel of 3 oranges, 4 cinnamon sticks, and 4 cloves...results were disappointing because now there was too little spice flavor to it. There are two methods for making cordials in early recipes. 8 ounces white granulated sugar (approx. The solid material was strained out and squeezed through a fine nylon coffee filter and then strained through unbleached paper filters. dried sage leaves 1-1/2 cups simple syrup: 2 c. granulated sugar (1 c. white, 1 c. raw) to 1 c. water 2 large pomegranate, the seeds and pulp only (all white membrane removed), approximately 3 cups This won the cordial section of the Great Northeastern War brewing competition in 2003. But recipes that start with a distilled liquor are more problematic. Coffee filters have the opposite problem: they let nothing through and clog up quickly. If you see sediment in the final product after it's been sitting a few days, decant the clear liquid out and filter that again. This is an unusual tart which can be baked all year round using elderflower cordial, but it is best to use fresh elderflowers when available (in June and July). simple syrup: 2 c. white granulated sugar to 1 c. water 2 tsp. 2 cups 100-proof grappa But in these cases the sweetening is done after the maceration/distillation and is left to the discretion of the cordial maker rather than the drinker. recipe of "A cordial water of Sir Walter Raleigh" 3/8 tsp. simple syrup: 2 c. granulated sugar to 1 c. water. On the Use of Sugar 1/2 c. raisins, cut up "..., white sugar cany one pound, ..." (1609) Cheesecloth is traditional, and good for squeezing the liquid out of fruits, but it lets a lot of material through. Let all young people forbear them whilst they are in health, for their blood is usually hot enough without them. 1/2 c. superfine white sugar 12 oz. Are there other alternatives? Note that if you use a sugar syrup for sweetening instead of plain sugar, then there will be some dilution from the water in the syrup. fresh hyssop leaves, chopped 12 cloves www.catescates.com.au/recipe-simple-mint-syrup-mint-cordial The fruit was usually pressed by hand (or feet) and mixed with sugar (though sometimes allowed to stand alone.) So, I encourage you to consider these recipes as inspiration for your experiments, and then do what tastes and instinctively seems right to you. A strawberry cordial made with the same recipe proportions was combined with the blackberry in a ratio of 2 cups blackberry cordial to 1/2 cup strawberry cordial, leaving the flavor mostly blackberry but muted by the strawberry. 4) Cordial of Divers Berries, based on 1655 (?) To mimic the heat extraction of distillation and to reduce the proof of the whisky to that closer to the result of a single distillation of "strong ale," I heated the mixture of flavorings and whisky for 1/2 hour in an open pot over medium-low heat (enough heat to release steam, but without actually boiling). Perhaps best be viewed (and tasted) as a medicinal tonic rather than as a drink for pure enjoyment. Elderflower recipe. From the Gwyntarian Tunners Guild. "Take of Sugar Candy a pound... (1653) Festival of Food: Mint Cordial Recipe - Keeper of the Kitchen 1-1/2 lbs. In all of these a quantity of sugar is added in the initial creation of the cordial. The amounts are half of what was specified in the original recipe. Very sweet but very drinkable. 1 quart 80-proof brandy There's a Central and South American grape brandy called "pisco" that is usually not aged in wood and runs from 30-50% alcohol. The oranges were pared carefully so that no white pith was used (it makes the flavor bitter); each orange had approximately 1 TB. (3) My proportions may have been off; more rosemary, more sage, less elecampane? The flavor is strongly herbal/medicinal but the taste is appealing, especially for those who enjoy Chartreuse or Benedictine. 1 TB. Coffee filters have the opposite problem: they let nothing through and clog up quickly. 1-1/2 cups 80-proof brandy 1 whole nutmeg, lightly grated "Take of sugar candid, one pound; ..." (1651) 3) Lemon Orange, based on 1594 recipe of "How to give a prettie grace both in tast and propertie, unto the spirit of wine", 2 tsp. (1653) "...strain them gently out and sweeten the water as you please with fine sugar; or else with perfume." 2) Blood Orange, based on 1594 recipe of "How to give a prettie grace both in tast and propertie, unto the spirit of wine" Learn how to cook great Elderflower . The solid material was strained out using a fine nylon coffee filter. 2 cups 80-proof brandy Trying different fruits and a different maceration time; I'd been told to leave the fruit in brandy for about 4 weeks but the original recipe says 4 to 5 days. (3) My proportions may have been off; more rosemary, more sage, less elecampane? which uses "mightie strong Ale" as its base before distillation. Some people use muslin or linen, which might be better. The background discussion on cordials is on this page and early recipes prior to 1700 are on this page. This is an unusual tart which can be baked all year round using elderflower cordial, but it is best to use fresh elderflowers when available (in June and July). Further Reading 3/4 tsp. simple syrup: 2 c. granulated sugar to 1 c. water Even today, many Europeans view a glass of schnapps as a "digestive" rather than as just an "after-dinner drink." This cherry liqueur is a delicious fruit-based alcoholic cordial which will undoubtedly appeal to a wide variety of tastes. The flavor is strongly herbal/medicinal but the taste is appealing, especially for those who enjoy Chartreuse or Benedictine. 1/2 large 3" stick of cinnamon (or, 1 thin 3" stick) simple syrup: 2 c. white granulated sugar to 1 c. water. https://www.medieval-recipes.com/delicious/elderflower-chicken-recipe fennel seeds Cike utl salt it & messe it forth. Despite the filterings, the result is very cloudy. Of the four cordials, the grappa and the dark brandy were much preferred over the other two for color and flavor. The original recipe does not call for any maceration period at all. Grappas are about 40-50% alcohol as sold (I haven't been able to confirm their original proof after distillation), or about the same proof as a standard vodka. grated lemon peel Nicolas Culpeper in the chapter on "Compounds, Spirit and Compound Distilled Waters" in his Complete Herbal(1653) writes of such use: "...adding thereto Cinnamon, Cloues, Maces, Ginger, Nutmegs, Sugar, ..." (1597) The flavor is strongly herbal/medicinal but the taste is appealing, especially for those who enjoy Chartreuse or Benedictine. 1-1/2 cups 80-proof brandy A cordial is any invigorating and stimulating preparation that is intended for a medicinal purpose. The result is an excellent balance of sweetened sour cherry flavor complemented by a touch of anise. This wonderful and easy recipe for saft, elderflower cordial, comes from swedishfood.com who also have some great serving suggestions and recipe substitutions. The beauty of my thesis is that it brings together three distinct periods of literary history: medieval, Victorian, and modern. The wine recipe called for 1/2 peck (= 4 dry qts.) Three Citrus Peel Cordials 12 oz. https://www.realmofhistory.com/2018/04/04/9-oldest-food-recipes-history In all but one, the cordial base is a distilled spirit and not wine. 3/8 tsp. 3/8 tsp. Graphics | To mimic the heat extraction of distillation, I heat the mixture of flavorings and whisky for 20 minutes in an open pot over medium-low heat (enough heat to release steam, but without actually boiling). The sugar syrup was then added and dissolved and the final mixture strained with doubled unbleached paper coffee filters. To mimic the heat extraction of distillation and to reduce the proof of the whisky to that closer to the result of a single distillation of "strong ale," I heated the mixture of flavorings and whisky for 1/2 hour in an open pot over medium-low heat (enough heat to release steam, but without actually boiling). A fuller documentation of this redaction, including information on the medicinal properties of the herbs, is here. The liquid was then filtered first through a nylon coffee filter and then through doubled unbleached paper filters, and the sugar was added. 1/8 tsp. Also, brandy has additional flavors and color of the tannin from the oak barrels in which it's been aged for 2 or more years (a plus for brandy connossieurs, but a minus for period cordial-makers). (4) It's just a bad recipe. 1/4 tsp. They were then combined with the sugar and brandy in a glass jar and left for 7 days with occasional stirring. Precious Waters: A miscellany of early cordials Medieval Crafts Medieval Houses Medieval World Medieval Art Renaissance Art Medieval Bedroom 15th Century Fashion Isabella Of Castile Altar. 6 cups 80-proof brandy It did get better with age, after about 6 months. fresh thyme leaves, chopped The liquid was then filtered with a nylon coffee filter and then with doubled paper filters; the sugar syrup was added in the proportion of 1 c. of syrup to each 2 c. of liquid. dried cut elecampane root If you see sediment in the final product after it's been sitting a few days, decant the clear liquid out and filter that again. Apr 11, 2020 - Explore Susan Malovrh's board "Medieval Kitchen", followed by 859 people on Pinterest. In The Sims Medieval, crafting is the ability to make equipment and usable items using resources and a crafting table or forge. Its flavour is in no way aggressive and the addition of Primitivo wine makes it particularly delicate and fragrant. frozen strawberries (see discussion) 12 oz. Cordial … dried marjoram The result is an excellent balance of sweetened sour cherry flavor complemented by a touch of anise. By Lord Tadhg macAedain uiChonchobhair, University of Atlantia. 3/4 tsp. I noted earlier that a single distillation of wine or ale would result in a spirit of lower proof than most vodkas, brandies, or whiskeys. Grappas are about 40-50% alcohol as sold (I haven't been able to confirm their original proof after distillation), or about the same proof as a standard vodka. Sugar or "simple" syrups are made by heating granulated sugar in water until the water clears and the sugar has dissolved, being careful not to burn or caramelize the sugar. The second and third recipes are liqueurs distilled from various herbs and spices steeped in wine in a similar fashion to the recipe from Maison Rustique above. frozen blackberries 2) Rosemary Cordial: FAILURE!, based on 1596 recipe "To make Rosemary water" recipe of "A cordial water of Sir Walter Raleigh" Instructions To make lemon syrup. dried marjoram dried thyme The result tastes the same as similar berry cordials made over a longer time: very smooth and very good. Take thyk milke; sethe it. This can be stored in the refrigerator in a sealed jar without the sugar precipitating out of the solution. I noted earlier that a single distillation of wine or ale would result in a spirit of lower proof than most vodkas, brandies, or whiskeys. Basic Brewing: Introduction to Meads, Wines, Beers, Cordials, and Exotics 1 whole nutmeg, lightly grated The solid material was strained out and squeezed through cheesecloth and the liquid then poured through unbleached coffee filters.
2020 medieval cordial recipes