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Re: (Fwd) : MInt Drink

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  • Jenne Heise
    From Cariadoc s Miscellany: Sekanjabin Dissolve 4 cups sugar in 2 1/2 cups of water; when it comes to a boil add 1 cup wine vinegar. Simmer 1/2 hour. Add a
    Message 1 of 3 , Aug 3, 1999
      From Cariadoc's Miscellany:

      "Sekanjabin

      Dissolve 4 cups sugar in 2 1/2 cups of water; when it comes to a boil add
      1 cup wine vinegar. Simmer 1/2 hour. Add a handful
      of mint, remove from fire, let cool. Dilute the resulting syrup to taste
      with ice water (5 to 10 parts water to 1 part syrup). The
      syrup stores without refrigeration.

      Note: This is the only recipe in the Miscelleny that is based on a modern
      source: A Book of Middle Eastern Food, by Claudia
      Roden. Sekanjabin is a period drink; it is mentioned in the Fihrist of
      al-Nadim, which was written in the tenth century. The only
      period recipe I have found for it (in the Andalusian cookbook) is called
      "Sekanjabin Simple" and omits the mint. It is one of a
      large variety of similar drinks described in that cookbook-flavored syrups
      intended to be diluted in either hot or cold water
      before drinking."



      On Tue, 3 Aug 1999, Bob & Nancy Upson wrote:

      > From: "Bob & Nancy Upson" <wyvern@...>
      >
      > Greeting,
      > My mint crop is in for the year. I am looking for the recipe for the
      > "Mint Drink", I can not spell the real name nor will I try.
      >
      > Thank you in Advance
      > Hilken
      >
      >
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      Jadwiga Zajaczkowa (Shire of Eisental), mka Jennifer Heise
      jenne@...
      "in verbis et in herbis, et in lapidibus sunt virtutes"
      (In words, and in plants, and in stones, there is power.)
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