Library: Recipes & Research

Main Library Page * Books

Core 1: Beer & Cider Recipes
Core 2: Wine & Mead Recipes
Core 3: Varietal Recipes: Soda, Fortified, Liqueur, Vinegar
Core 4: Fermented Foods: Fruit & Vegetables, Meat & Seafood, Cheese, Sauce, Bread Recipes
Recipe Collections

Core 1: Beer & Cider

Core 2: Wine & Mead

Core 3: Varietals – Soda, Fortified, Liqueur, Vinegar

Almond Liqueur* by Lynnette de Sandoval
Brandied Lemonade (PDF) by Donal O’Brien
Chocolate Covered, Almond Stuffed, Brandied Cherries* by Lynnette de Sandoval
Basic Hippocras Recipe (PDF) by Donal O’Brien
Pyment* (aka Ypocras, Hypocrass) by Lynnette de Sandoval
Rumtopf * by Lynnette de Sandoval, aka Drunken Fruit or Fermented Fruit – it’s an easy way to preserve fruit
Sekanjabin (aka oxymel)* from Thomasina Coke’s SCA adventures blog
Drinks * an article from Cariadoc’s Miscellany, including Sekanjabin, Small Mead, and others
Summer Sekanjabin * from Hextilda, A SCAdian Adrift blog
Summer Herbal Oxymel [AKA Sekanjabin]] Recipes & Benefits * from Mountain Rose Herbs blog
Make Your Own Sodas* by Timotheus Zacharia von Schloss Zwilling
To Make a Turmeric / Ginger Bug Starter for Lacto-fermented Sodas (PDF) by Kungund Benehonig
Syrups, By Primary Ingredient Compiled by Baroness Selene Colfox, 30+ Medieval syrup recipes. They use: sugar, honey, vinegar, flowers, fruit, and/or herbs.
Brewed Holiday Gift Ideas* by Lynnette de Sandoval

Core 4: Fermented Foods – Fruit & Vegetables, Meat & Seafood, Cheese, Sauce, Bread

Cucumber Pickles (PDF) by Selene Colfax
Labneh yogurt (PDF) by Selene Colfox, Labneh is yogurt with much of the whey removed, more solid than “Greek-Style Yogurt.”
Basic Lacto-Fermenting Sauerkraut w/ Kringle Kraut (PDF) by Kungund Benehonig

Recipe Collections