It's basically Medieval Arabic Gatorade, only it tastes better.
2 cups sugar
2 cups water
1/2 cup white vinegar (recomend less for modern palettes)
A small bunch fresh mint, washed
**a bunch of fresh chopped ginger
**any herbs that are tasty too you/
*In a heavy bottom pot combine sugar and water, place on medium heat and stir till sugar is dissolved. Reduce heat and gently boil for 10-15 minutes.
*Add the vinegar and simmer for 25-30 minutes or until it thickens. Taste and adjust the level of sweetness or sourness of the syrup.
*In the last minute or five add a few fresh mint (or ginger or other herbs... just one flavor set) to the syrup.
*Remove from heat and put it into refrigerator. Remove the infusing mint/ginger.
*If served heated/ warm, go as is. If serving cold/ cool/ room temp, add water to dilute it. Usually two to four cups.
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This drink is common with medieval recreationists.
Ginger has been used in Medicine for thousands of years and is said to help:
Soothe digestive disturbances
Alleviate nausea (great in early pregnancy)
Calm coughing and respiratory troubles
Stimulates the circulatory system
Helps relieve muscle aches and pain
Can help get rid of dandruff
Emerging evidence shows it helps lower cholesterol
For hundreds of years Thamians (and other cultures around the world) have made various forms of naturally fermented “sodas” from sweetened herbs or fruit juice mixes. These natural fermented drinks contained beneficial life forces and humors to boost health. This version uses a fermented ginger culture to create a naturally fizzy tonic!
This natural recipe for ginger tonic (ale) uses fresh ginger and a cultured ginger mixture (called a ginger bug) to create a naturally fermented and naturally fizzy ginger ale. Though this mixture can contain a small amount of alcohol if left to ferment at room temperature for weeks, we use the short brew method to create a fizzy tonic/ ale without the alcohol.
* A 1-2 inch piece of fresh ginger root, minced. Adjust this to taste. I use 2 inches as I prefer a stronger ginger taste.
* ½ cup of organic sugar or rapadura sugar. if using plain sugar, add 1 tablespoon molasses for flavor and minerals.
* ½ cup fresh lemon or lime juice
* ½ tsp sea salt or himalayan salt
* 8 cups of filtered (chlorine free) water (Most Thamian and American water has cholorine.. get a filter)
* ½ cup homemade ginger bug
1) Make a "wort" for your ginger tonic by placing 3 cups of the water, minced ginger root, sugar (and molasses if needed), and salt in a saucepan and bringing to a boil.
2) Simmer the mixture for about five minutes until sugar is dissolved and mixture starts to smell like ginger.
3) Remove from heat and add additional water. This should cool it but if not, allow to cool to room temperature before moving to the next step.
4) Add fresh lemon or lime juice and ginger bug (or whey).
5) Transfer to a 2 quart glass mason jar with a tight fitting (air-tight) lid. Stir well and put lid on.
6) Leave on the counter for 2-3 days until carbonated and transfer to the cooling room/ fridge where it will last indefinitely.
7) Watch this step carefully. It should be bubble and should "hiss" like a "soda" when the lid is removed. This is very temperature dependent and the mixture may need to be burped or stirred during this fermentation time on the counter.
As with any traditional fermented drink, it is more of an art than a science as it depends on the strength of your culture, the temperature of your house and the sugar used. The final mixture should smell of ginger and slightly of yeast/fermentation and should be fizzy. Watch carefully that it doesn't become too carbonated as this will cause too much pressure and may result in an exploding jar!
8) The mixture can be strained and transferred to Grolsch style bottles before putting in the fridge (we like these bottles).
9) Strain before drinking.
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It turns out that soda hasn’t always been the high fructose corn syrup and artificial flavor concoction in an aluminum can that we know today.
A Grete Pye
1 pound short crust pastry
1 egg white; beaten until liquid
1 pound boned breasts of chicken
1 pigeon or wild duck and/or 1 saddle of hare or rabbit (not stewing meat)
salt and black pepper
1 pound minced beef
2 Tablespoons shredded suet
3 hard-boiled eggs, yolks crumbled
1/4 teaspoon ground cinnamon and mace and a pinch of ground cloves
1 ounce stoned cooking dates chopped
1 ounce currants
2 ounces stoned prunes soaked and drained
1/2 Cup beef stock
1 Tablespoon rice flour or cornflour
1) No Christmas feast in medieval times was complete without a 'grete pye'.
2) In some recipes, it could contain many varied meats, but quite often only two or three different kinds were suggested; change the meats suggested here if you wish.
3) Use just over half the pastry to line a 23-cm/9-inch pie plate. Brush the inside with some of the egg white.
4) Skin the pieces of breast and other meat if necessary and parboil them gently in salted water for 10-15 minutes. Drain and leave to cool.
5) Mix together in a bowl the minced beef, suet, salt and pepper to taste, the egg yolks and half the spice mixture. Add the rest of the spices to the dried fruit in another bowl.
6) Slice the parboiled meat.
7) Pre-heat the oven to 220C/425F/Gas Mark 7.
8) Add 1 or 2 tablespoons of the beef stock to the rice flour or cornflour in a small saucepan and cream them together; then add the remaining stock and stir over gentle heat until slightly thickened. Keep aside.
9) Cover the bottom of the pastry case with half the mince mixture. Arrange the sliced meat in a flat layer on top.
10) Scatter the chopped spiced fruit over it and cover with the remaining mince.
11) Pour the thickened stock over the lot.
12) Roll out the remaining pastry into a round to make a lid for the pie. Brush the rim of the case with a little more egg white and cover with the lid.
13) Press the edges to seal, and make escape slits for steam. Decorate with the pastry trimmings and glaze with egg white.
14) Bake for 15 minutes, then reduce the heat to 160C/325F/Gas Mark 3 and bake for 45-50 minutes longer. Serves 6 to 8.
Grete pyes. Take faire yonge beef, And suet of a fatte beste, or of Motton, and hak all this on a borde small; and caste therto pouder of peper and salt; and whan it is small hewen, put hit in a bolle. And medle hem well; then make a faire large Cofyn, and couche som of this stuffur in. Then take Capons, Hennes, Mallardes, Connynges, and parboile hem clene; take wodekokkes, teles, grete briddes, and plom hem in a boiling pot; And then couche al this fowle in the Coffyn, And put in euerych of hem a quantite of pouder of peper and salt. Then take mary, harde yolkes of egges, Dates cutte in ij peces, reisons of coraunce, prunes, hole clowes, hole maces, Canell and saffron. But first, whan thoug hast cowched all thi foule, ley the remenaunt of thyne other stuffur of beef a-bought hem, as thou thenkest goode; and then strawe on hem this: dates, mary, and reysons, &c. And then close thi Coffyn with a lydde of the same paast, And putte hit in the oven, And late hit bake ynough; but be ware, or thou close hit, that there come no saffron nygh the brinkes there-of, for then hit wol neuer close.
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Serve with a good hearty ale, a rich red wine or if you have it, a flagon of mead.