To Make Good Fine White Clareyt
Prepared for [event name] on [date]
by [name]

Introduction
This entry is a re-creation of a recipe from , entitled "To Make Good Fine White Clareyt". [insert a brief description of dish here, possibly including any or all of the following: characteristics of the final dish, when or how it might have been served, and why you selected it]

The Source Recipe
The original text of the recipe is as follows:

To make good fine white clareyt. Take two vierendeel [approx. 1.3 litres or 2 pints each] and a half pint of white wine or [wine of] Poitou. Then take a little of this wine and make it warm; into this wine put brown sugar and stir it as long until the sugar is all well melted in the warm wine. Then thoroughly mix into it an ounce and a half of this following powder. Then you shall pour it through the sack eight or nine times and clarify it. This is the powder. Take fine cinnamon white ginger, grains of paradise, long pepper, galingale, sweet flag [Acorus calamus], coriander in equal parts. Make powder of this and let it all run through [the sack] together.

Related Recipes
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Materials
The original recipe calls for the following ingredients: [edit this list as appropriate]

wine
sugar
podour
cinnamon
ginger
grains_of_paradise
pepper
galingale
coriander

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Procedure
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Bibliography

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Searchable index of "". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?einno:163>. Accessed on May 19, 2024, 1:46 am.