Library: Recipes & Research

Main Library Page * Books

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

Core 1: Beer & Cider

• Fruit Kvass (PDF) from Nourished Kitchen website
• Sahti – A Remnant of Finland’s Rustic Past – Brewing*
• Age, Clarity, and Smoke in Medieval Beers*
• Anglo-Saxon and Viking Brewing*
• The London and Country Brewer* 1736. Project Gutenberg
• Master Terafan Greydragon’s Beer Recipes of the Month* German Wheat Beer and William Harrison’s Wife’s Ale
• Recreating Medieval English Ales* by Tofi Kerthjalfadsson, a recreation of late 13th – 14th c. unhopped English ales.

Core 2: Wine & Mead

• Boysenberry Mead* by Lynnette de Sandoval
• Basic Hippocras Recipe (PDF) by Donal O’Brien
• Pyment* (aka Ypocras, Hypocrass) by Lynnette de Sandoval
• Master Terafan Greydragon’s Mead (or Honey based) Recipes – several mead recipes*

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

• Liqueurs
  • Almond Liqueur* by Lynnette de Sandoval
  • Brandied Lemonade (PDF) by Donal O’Brien
  • Brewed Holiday Gift Ideas* by Lynnette de Sandoval

• Sekanjabins
  • Apple Spice Sekanjabin (PDF) by Genevieve de la Marre
  • Honey Lemon Sekanjabin (PDF) by Lynnette de Sandoval
  • Mint Sekanjabin (PDF) by Æsa Þorfinnsdóttir of Caid (from Cariadoc’s Miscellany)
  • Pomegranate Sekanjabin (PDF) by Æsa Þorfinnsdóttir of Caid
  • Sekanjabin (aka oxymel)* from Thomasina Coke’s SCA adventures blog
  • Strawberry, Ginger, Mint Sekanjabin (PDF) by Lynnette de Sandoval
  • 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

• Sodas
  • Baroness Dyrfinna’s “Ginger” Ale (PDF) A ginger free ginger ale* by Hallr Brjost Starsson
  • To Make a Turmeric / Ginger Bug Starter for Lacto-fermented Sodas (PDF) by Kungund Benehonig
  • Make Your Own Sodas* by Timotheus Zacharia von Schloss Zwilling
  • Syrups, By Primary Ingredient (PDF) compiled by Baroness Selene Colfox, 30+ Medieval syrup recipes. They use: sugar, honey, vinegar, flowers, fruit, and/or herbs.

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

  • Chocolate Covered, Almond Stuffed, Brandied Cherries* by Lynnette de Sandoval
  • Honey-Fermented Cranberries (PDF) from Nourished Kitchen website
  • Moroccan Preserved Lemons (PDF) from Nourished Kitchen website
  • Cucumber Pickles (PDF) by Selene Colfax
  • Rumtopf * by Lynnette de Sandoval, aka Drunken Fruit or Fermented Fruit – it’s an easy way to preserve fruit
  • 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
  • 19 Best Fruits And Vegetables To Lacto-Ferment (PDF) by Anna Kot, Tasting Table Website
  • How to Ferment Fruits (PDF) from Revolution Fermentation website

  
  Recipe Collections

  • The Closet of Sir Kenelm Digby Knight Opened * 1669. Project Gutenberg
  • Medieval Brewers Home Page* Articles and recipes
  • Medieval/Renaissance Brewing Homepage*: Primary sources, references, articles, newsletters, recipes, and more
  • The Queen-like Closet or Rich Cabinet* 1670. Project Gutenberg
  • Cindy Renfrow – A Sip Through Time* 2 meath and 2 beer recipes