hist-brewing: suger substitution

Cindy Renfrow renfrow at skylands.net
Tue Dec 29 10:45:19 PST 1998


The concept of using tree sap, specifically Birch, to make wine was fairly
common judging from the number of extant recipes.  The earliest such recipe
I have at hand comes from Martha Washington's Booke of Cookery (c. 1550 to
1625), & uses 1 gallon birch sap and  1 lb. sugar. (Some use the proportion
1 gal. sap to 4 lbs sugar.)

Gerard's Herball mentions 2 maples, but not the sugar maple.

The major drawback to using maple syrup as a substitute for honey is the
cost. It takes roughly 30 gallons of sap (and lots of fuel) to make 1
gallon of syrup.


Cindy Renfrow
renfrow at skylands.net
Author & Publisher of "Take a Thousand Eggs or More, A Collection of 15th
Century Recipes" and "A Sip Through Time, A Collection of Old Brewing

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