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Here are two non-alcoholic period beverages that I prepared for Arts Gathering. Both were used medicinally (but think chicken soup for the flu, not cough syrup), both enjoyed broad enough popularity (from the Romans to the present, popping up in various cultures along the way) that -- although I shudder when I say this -- you could call them universal. (I know! Never believe anybody who tells you that people ate anything throughout all time periods and in all places when they provide no additional documentation! I am so naughty!)
While neither of these would be appropriate to serve at a feast (as they would not have been in period), both are excellent tourney beverages, or just good to tote along for a grueling day event -- volunteering-aholics take note!
Oxymel (English)
Also called posca (Roman), or a simple version of sekanjabin (Arabic). Later evolved into switchel (English/Early American).
This is small amounts of honey and vinegar mixed with water. Adjust the proportions and strength to your preference. Start light -- a half a teaspoon of vinegar and a teaspoon of honey in an 8-12 ounce cup. Medieval recipes call for boiling the ingredients – I omit this only because it's easy to port everything with you separately and mix it cold.
Oxymel was predominately used medicinally – the OED has references dating back to the Anglo Saxon period. The word is Greek in origin, and the beverage may be as well. Posca (which may or may not have honey) was the common drink of the Roman legions.
I find this tasty. In period such a combination probably had many benefits, not least among them being that the vinegar masks any weird tastes in the water. Thus yet again we find a period solution to a SCAdian problem: I know the water at this campground is potable, but it tastes funny to me. Tada! (Both honey and vinegar also have some antimicrobial properties -- another advantage for our medieval forbears.)
For vinegar, I use Bragg's apple cider vinegar. It has a slight sweetness and complex flavor. Minimal processing makes it seem more authentic to me. Steer clear of distilled white vinegar for period cooking. I did a lot of stupid things in college, and one of those things resulted in me vomiting huge quantities of red wine vinegar (it's... best not to ask) so the smell of it makes me gag, but for the rest of you red wine vinegar is a great choice. This is great as a restorative when you've been working hard, and especially on a hot day. Add a pinch of salt to a pitcher-full in this case.
Barley Water (Various)
Recipes for and references to barley water or tisane can be found in numerous period sources. This is also primarily a medicinal drink / health tonic.
For my version, I simmered 7 pints of water with 1/2 cup of barley for about an hour and a half (until all the barley was quite cooked). This was quite weak. It had just the barest suggestion of a flavor. But there was something about it that was extremely refreshing. I wonder if this is one of those diagnostic drinks: if it tastes good, you need it.
You can add various herbs, sweeteners, and spices to this. I have deliberately simplified it. You might also experiment with higher concentrations of barley. Suggested additives include a small amount of sugar or honey, salt, vinegar (this was great mixed with oxymel!), just about any sweet herb you'd use for tea, or, since barley water is the ancestor of horchata, try it with cinnamon. Barley water is still consumed and even sold commercially in Britain. The modern stuff has sugar and lemon juice.
Autumn Collegium
2 weeks ago
