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18th Century Energy Drink – Switchel

Today we prepare what would have been an 18th Century equivalent of a modern energy drink. This revitalizing drink was served to tuckered field hands and sailors.
RECIPE: Start with a half gallon of drinking water. Add half a cup of unsulfured molasses, a quarter cup of apple-cider vinegar, and a heaping tablespoon of powdered ginger. Stir very well.

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This Post Has 4 Comments
  1. Fantastic video … I am smitten with your historical re-enactments, and costumes as well as the use of the implements of the time. Very fun to see.

  2. I use honey instead of molasses and drink it daily. It is great and the honey aids in allergy tolerance is you buy locally produced.

  3. Another ‘ancient gatorade’ is sekanjabin. The Arabs brought it to Spain, and from there it got into Europe. The Andalusians didn’t always sweeten it, but they mixed clean water, vinegar, mint and ginger. The Arabs, having learned of sugar from the Persians (who still use their beet sugar) but also traded with Africa and India for cane sugar, bringing that to Al Andalusia when they took it over – their sekanjabum tended to add sugar. Sugar and quite a few Central Asian fruits got to Spain and then Europe – the aristocracy sent back home for the pomegranates, (granadas in Spanish) melons, citrus and cotton to enrich their new holdings. You make it into a syrup and add to water to taste. Cold it’s refreshing, warm it’s great if you’re under the weather and I hear it’s good for hangover too. Look it up, you will find a lot of variations. The name is Persian, but it’s found anywhere in the Arab world.

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