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To Make Fine Red Clareyt

This is an excerpt from Een notabel boecxken van cokeryen
(Netherlands, ca. 1510 - C. van Tets, trans.)
The original source can be found at Willy Van Cammeren's website

To make fine red clareyt. Take a pint of Flemish honey and half a pint of water. Boil this together and skim it well. When it is well skimmed. so take it from the fire. Then take a stoop of red wine; mix this with the aforesaid skimmed honey. Then take one and a half ounces of turnsole; boil it in a little wine together with water. Mix this into it. If you have no red wine you shall take wine of Poitou or Rhenish wine and boil as much turnsole in that but bastard [sweet] wine would be the very best. You shall also know that artists add a little vino tinto; that would be better than any wine which one could find. This is that powder. Take an ounce of cinnamon, and ounce of white ginger, cloves [and] grains of paradise each two drachms [approx 3.9 g], nutmegs [and] galingale each a drachm, long pepper one drachm. From this make powder and then let it all run through the sack eight or nine times until it is clear, but cover the sack at the top so that no air escapes.


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