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To Make Fine Yellow 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 yellow clareyt. Take half a pint of Flemish honey and a vierendeel [approx. 1.3 litres or 2 pints] of water. One shall boil this together. Also one shall skim it well. When it is well boiled so take it from the fire. Then take cinnamon, white ginger, each half an ounce. Cloves, grains of paradise each two drachms. Nutmegs, galingale, saffron each a drachm [3.9 g]. Long pepper a scruple [1.2 g]. From this make powder and put it in a quart of white wine and mix this all together in the wine and in the aforesaid honey. This being done, so pour it through the sack eight or nine times until it is clear enough. But the sack must be well covered above so that the air does not escape and the vat which stands underneath must also be covered so that no air escapes. You shall also know that bastard wine or Greek wine is better for this than other wine. Item. One shall know that red wine from Spain, which one calls vino tinto is good above all other wines. Item. One shall know that all clareyts are better one day old than younger.


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