hist-brewing: sugar substitution

Cindy Renfrow renfrow at skylands.net
Tue Dec 29 12:51:34 PST 1998

>From: "Baden,Doug" <baden at oclc.org>
>To: "'renfrow at skylands.net'" <renfrow at skylands.net>
>Subject: RE: hist-brewing: sugar substitution
>Date: Tue, 29 Dec 1998 14:02:56 -0500
>MIME-Version: 1.0
>Hi Cindy:
>So they knew of harvesting sap.  That is one point we do not need to
>establish, then.  But we still would need to find something that points to
>the manufacture of maple syrup early enough.  Still have not ruled out a
>trip to Williamsburg Public Records.  As if I need an excuse :).
>I happened to run into a reference about an attempt to make a sugar maple
>industry in Europe and it was a failure.  Seems the weather has to be very
>cold at night and fairly warm during the day to get the sugars to come out
>in the sap.  This does not happen in Europe like it does in the U.S.
>The reference was from the Maine home page.  No dates or references (what do
>you expect?), but some interesting stuff, none the less.
>BTW, Owen was even more right than I knew.  The sap will go bad in a few
>hours, according to the stuff I read.
>Doug Baden    My opinions are my own.
>When I see "And it is obvious that" I know that
>I have many hours of work to see the obvious...
>-----Original Message-----
>From: renfrow at skylands.net [mailto:renfrow at skylands.net]
>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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