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Sweet Tisane


This is an excerpt from Le Menagier de Paris
(France, 1393 - Janet Hinson, trans.)
The original source can be found at David Friedman's website

SWEET TISANE. Take water and boil it, then add for each sixth of a gallon of water one good bowl of barley, and it does not (or it does matter? - Trans.) if it still has its hulls, and get two parisis' worth of licorice.

Item, or figs, and boil it all until the barley bubbles; then let it be strained in two or three cloths, and put in each goblet a large amount of rock-sugar. This barley is good to feed to poultry to fatten them. Note that good licorice is the youngest, and when cut is a lively greenish colour, and if it is old it is more insipid and dead, and dry.

autodoc





Links to modern interpretations:


Medieval Cookery  

Barley Water
Daniel Myers
Medieval Cookery
http://medievalcookery.com/recipes/barleywater.html






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