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10 thoughts on “A sip through time: A collection of old brewing recipes

  1. says:

    This is a well researched book of primary source texts of primarily 18th 16th century recipes on beer mead and wine I was a bit disappointed that so many of the recipes were basically the same with very little variation I found it very interested that the ratio of honey to water for virtually all the mead recipes was 1 part honey to 4 parts water whereas a lot of modern recipes are 1 to 3 or 1 to 2 Honey was expensive so the 1 to 4 ratio makes sense Also, virtually all the recipes included cinnamon, nutmeg, cloves, and lemon juice or peel.

  2. says:

    The collection of recipes in this book is large, and I like that, but I guess I had different expectations of this book When you write a book on historical cookery, brewing, etc, you really have to do than just collect recipes and bunch them together You have to have commentary that goes beyond footnotes There needs to be explanations of methods, explanations of usage and social context ESPECIALLY if you call the book A Sip Through Time This book has none of that I bought this book seeking answers, but it left me with questions than I had before I started reading it A book of this sort needs to go beyond the parroting of recipes and into analysis, at least that s what I would have done if I had written this book as a food historian This shortcoming came as a surprise because Take a Thousand Eggs or More, by the same author, is much like what I describe as missing in this book If nothing else, this book is a good source of primary sources and it has a good annotated bibliography.

  3. says:

    A colossal amount of historical brewing recipes without modern instructions, other than a glossary of measurements and footnotes warning which tradtional ingredients are toxic Most require some size conversions, unless you happen to have a 200 gallon copper pot around the house Also, most recipes are obviously written in the pre safe drinking water part of history, starting out with boiling your water until the volume is reduced by at least a third Smart thinking when everyone upstream from you pooped in your drinking water There are also some really grisly substitute recipes for when you can t get the real ingredients, like, for example, English Sack a 1736 recipe that does not involve grapes at all, but is made with water, honey, rue and fennell roots shudder