Making a Medieval Drink

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An Anglo-Saxon recipe for a refreshing, warm weather drink. Simple to make, a great choice for a period correct version of modern hydration packets.

As an actor, Apple cider vinegar and honey warmed with water was something I have if I feel I am getting sick or maybe losing my voice, to give myself a little bit of an immune booster. Imagine my shock to learn that this drink, served cold, was enjoyed by the anglo-saxons!

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Attribution 4.0 International (CC BY 4.0)
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Ah, the drink you mentioned from Metatron's video is the ancient Roman beverage called posca. Posca was a drink that was arguably consumed most by soldiers during campaign. One might imagine the soldier's wine rations spoiling which may have led to the creation of this beverage to extend its shelf life, as it were. It should consequently be noted then that posca was a watered or soured red wine vinegar, or, more particularly, a wine turning to vinegar. It is also suggested in some sources that certain herbs and spices found throughout the Roman world were added to posca.

andydaniels
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The inventor of the drink was probably like."okay to cool people off they must stand in front of a fire for multiple hour's"....

trentroth
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I’m not sure if this is “experimental archaeology” or “living history” but I really enjoyed watching you bring an Anglo Saxon recipe to life. Great fun. Thanks!

richardmarriott-smith
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My father born 1910. Would have this in the kitchen . Used it straight for the tickle in the throat you might get after head cold or chill. Ty you for reminding me about this.

SilkySLKESilk
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Also known as "Haymaker's Punch" or "Switchel."
You can also add fruit juice, ginger, cinnamon, and other sweet spices for a great hydration drink.

trevorh
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I always like bringing old recipes to life even if simple, it's like bringing the past to life taste the things they taste, experience things they experienced, cool cool

thomasray
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We're always looking for new period(ish) hydrating drinks to serve at our larp tavern, we are absolutely going to whip up a decanter of this when we next have one! This summer, I hope, we'll be able to have events again.

stevemcallister
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The Roman drink from which this is derived was known as posca. It differed from the later switchel and your mixture in that they used wine vinegar, not cider vinegar. Other things could be added as well (like honey but also herbs and spices if you wanted to be fancy) but basic posca was water and wine vinegar.

Because of this, some have suggested that the Roman soldier giving Christ on the cross vinegar to drink was actually an act of mercy, since the soldier was sacrificing his own posca ration to ease Christ's suffering.

The honey/vinegar combination is a powerful antimicrobial one-two punch, especially when combined with boiled water.

davidnagore
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Stumbled across your channel while prepping for a renaissance faire and I am beyond hooked. Really interesting content, thanks for sharing!

IamMoosh
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PSA to anyone thinking of making this: be sure to keep an eye on the mixture's temperature while making this. I finally got around to making this last night and let it cool over night only to find out that I accidentally overheated it, creating a tangy honey candy. On the other hand, the candy was quite tasty so should you make some by accident and it can broken up and removed from its vessel, it's not a total loss. It also smell very, very strongly of vinegar so pack some breath mints should you drink/eat some

LavaDonuts
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04:40 Yes. That is called "sekanjabin (سِکنجبین)" which is Persian. It goes back to centuries ago but many Iranians still drink it with lettuce and many Persian restaurants have it. I personally like it.

mrferrer
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My mom has been making sekanjebean (Its a medieval word, who cares how you spell it as long as its pronounced the same lol) for years. I love the stuff. She always tries different proportions of water to vinegar to honey to sugar to extra flavoring like mint. She makes it thick with very little water, so that you can dilute it into your water bottle however you like. Just a few drops to get a hint of the flavor, or adding a lot to make it quite strong.

I personally like something between that, where the flavor is very obvious, but not overpowering.

wanderingshade
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You should make more food/ drink videos love your content

penguinchips
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Here's another natural recipe to help counter sore throat: 1-2 big spoon of honey, half a lemon worth of lemon juice, and about 200cc of red wine. (that's about 1 cup of drink) Stir it till the honey dissolves, and take a sip whenever your throat hurts. It's not a medieval recipe, just something I came up with experimenting with ingredients I had available at home once when I got sick. :D

Great content keep it up! I found your channel at Shad's recommendation btw. :)

RPBCACUEAIIBH
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i've been doing a spoon full of honey with a squirt of lemon juice and apple cider vinegar from time to time for years. i came across it as a means to help one sleep.

traveling
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Hit up "Tasting History with Max". He's made this Posca type drink, I think his Pliney the Elder recipe uses an herb as well. Also the channel "Off Grid with Doug and Stacey" has done a series on honey production and the making of Mede. I love how you made it simple for us to consider our own afternoon kitchen jaunt.

PleaseNThankYou
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I have had this. I discovered Sekanjabin during my years with the SCA and have made Switchel/Haymaker's Punch, the early American version of what you demonstrated here. It is great with ginger or mint infused into it.

BlackDouglas
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There is a Persian drink called Sekanjabin that is a lot like this! Well done!

ClearlyPixelated
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I played around with sekanjabin & similar about a decade ago when i was active in the SCA. I made many fruit-infused vinegars to add more complex flavors to the syrups. Modern recipes had a momentin bars around that time, look for "sipping vinegars" as bases for cocktails.

The syrup will keep a long time, if you don't drink it faster than you make it, and it's a great way to use up fruit that is a bit older. In colonial America they had similar drinks called shrubs and often used the syrups to be able to enjoy their fruit crops well past the harvest.

KristinMoran
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I love this! You should defenitly do more videos about making medieval food and drinks

dureyinpyles