One thing I was wondering about from the second link was whether they meant "green" walnuts, not just "walnuts".
They say "They must also be picked, in accordance with tradition, around the
time of the feast of St. John the Baptist (24th June), or within the period June 6-24.".
I'm not sure when walnuts are ripe, but I think in the fall, not during this time. So, to me this implies green walnuts. Also this recipe doesn't say whether the nuts are peeled or not. The "To check for the right consistency, prick the walnut with a pin or cut it through the middle with a knife." also implies that these are green walnuts. Ever tried to prick a ripe, hardened walnut shell???
Later on some of the messages in this thread do specify "green walnuts". You often see green walnuts specified in other medieval recipes, so they weren't uncommon. However today I'm not sure where you can buy green walnuts.
On Jul 9, 2013, at 5:50 PM, Ségnat ingen Fháeláin <[log in to unmask]> wrote:
> Nocino is a walnut flavored liquor, believed to have been a Celtic
> invention. You can read about that here if you have institutional access of
> some sort:
> It was being produced by monasteries in the Emilia-Romagna region of
> Northern Italy as a medicinal aperitif in the Middle Ages. L'Ordine del
> Nocino Modenese is an organization that was formed in the late 70's to
> preserve the tradition and the history of the drink. They claim this is
> the traditional recipe:
> If you have never had it you must make it, even if you can't find
> documented period source although I know there is one out there. Dammo
> you might already know this but the longer you let it age, the better it is.
> I have also made this recipe.
> -----Original Message-----
> From: Historical Recreation in the Kingdom of Calontir
> [mailto:[log in to unmask]] On Behalf Of Stefan li Rous
> Sent: Tuesday, July 09, 2013 5:23 PM
> To: [log in to unmask]
> Subject: Re: [CALONTIR] Nocino
> I'm sorry, but I'm not sure what you mean exactly by "Nocino". Could you
> define what you mean by this?
> I think sugar would have been used in something like this. While expensive,
> it was available and the distilled spirits would also have been expensive.
> These would have been "medicines", not for recreational drinking. But the
> same is also said about many pharmaceuticals today. :-)
> Here are a few files in the BEVERAGES section of the Florilegium which might
> be of use in your quest:
> Clarea-d-Agua-art (12K) 1/ 7/01 "Period drinks - Spiced Wines and Sweet
> Waters" by Vicente Coenca.
> bev-distilled-msg(142K) 10/25/09 Medieval distilled beverages. Distilling.
> Cordials-art (24K) 6/24/12 "Cordials, Brewing, and Vinting – using herbs and
> spices" by Lord William Ismeade
> cordials-msg (160K) 3/ 3/13 Period cordials and liqueurs. SCA creations.
> Vodka-art (5K) 10/18/06 "Vodka-The Little Water of Life"
> by Marija Kotok.
> What "vinegar" issues are you talking about?
> This could make an interesting A&S paper or project. Or an article for the
> Florilegium. :-)
> On Jul 9, 2013, at 12:18 PM, David Berg <[log in to unmask]> wrote:
>> If I was a monk in an Italian monastery in the 14th century and I was
> making a batch of nocino for medicanal purposes, what would be my extracting
> liquor and what would be my sweetner? Sugar was a luxury good but refined
> and distributed from Venice. Would I choose sugar over honey or would the
> cost rule sugar out. Brandy was available by then in central Europe. Was
> Vodka also or was that limited to eastern Europe? If both were available
> which one would a monk use?
> THLord Stefan li Rous Barony of Bryn Gwlad Kingdom of Ansteorra
> Mark S. Harris Austin, Texas
> [log in to unmask]
> **** See Stefan's Florilegium files at: http://www.florilegium.org ****