 |
| Drinks |
| Simple Sikanjabin This recipe can be traced back to the 10th century. It was used as a concentrated syrup to flavour water. The finished syrup does not need to be kept cold and so was excellent to take on long journeys. Syrup 4 cups sugar 2 1/2 cups water 1 cup wine vinegar 1 bunch of fresh mint Heat the water and add the sugar as the water starts to get hot. Bring this mixture to a boil and add the wine vinegar. Simmer gently for about 45 minutes. Add the mint and let the syrup cool. Drink The syrup can be made into a drink by combining 10 cups of water with one cup of syrup. Mix well. The drink should taste sweet and minty. If it is overpowering, add more water. |
| Mulled Cider 1 large jug of cider 3 cinnamon sticks 2 tsp of whole cloves 1 tsp of allspice 1 cup of brown sugar Bring the cider to a boil, add the suger and stir until dissolved. Remove from heat and add spices. Let cool to drinkable temperature. Remove the cinnamon and cloves before serving. |
|
| Desserts |
| Gingerbread Cookies This is not a period recipe, however, ginger bread cookies do a have period taste to them and you can cut them into great heraldic shapes, such as castles and crowns and let your students decorate them. 1/2 cup butter 2/3 cup packed brown sugar 1/3 cup molasses 1 large egg 4 cups flour 2tsp ginger 1 tsp cinnamon 1/4 tsp nutmeg 1/4 cup water Cream butter. Add sugar and beat until light and fluffy. Add molasses and egg, beat well. In a large bowl combine dry ingredients. Gradually add to creamed mixture and blend well. Add water. Refrigerate dough one hour to make it easier to roll. Roll out 1/3 of dough at time and cut into desired shapes. Place cookies on prepared cookie sheet. Bake in 325 F degree oven for 8-10 minutes until light brown and firm but springy to the touch. Cool on racks. |
| Shortbread Cookies 1 cup butter 3/4 cup packed brown sugar 2 1/4 cups flour Cream butter and add sugar. Beat until fluffy. Gradually add flour and mix until just blended. With you hands work in any remaining flour into dough. Form dough into 2 balls and refrigerate for one hour. Roll out one ball of dough at a time on a lightly floured surface. Cut into desired shapes. Bake in a preheated oven 300f for 10-15 minutes until light golden. Cool on racks. |
 |
| Please check back occasionally as I will be adding more recipes in the future. |
 |
| Go back |
| Some of our Favourite Links |