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173. Sauce Which Is Called cinnamon Of Must


This is an excerpt from Libre del Coch
(Spain, 1520 - Robin Carroll-Mann, trans.)
The original source can be found at Mark S. Harris' Florilegium

173. Sauce which is called cinnamon of must. You must take raisins and black grapes and all the crumb of a little loaf; and take grapes according to the quantity of the sauce which you wish to make, and put them in a pot to cook with sweet red wine which should be good and fine and very strong and very red, and temper it as you see fit; and boil it vigorously until the raisins and the grapes are all consumed and turned into broth; and then strain all this through a woolen cloth; and after it is strained, set it to cook a little in a small pot so that it turns thick and has the color of gold; and then take sugar and cinnamon; and it must taste a little of nutmeg, and of cloves, and of ginger, and this is served with roasted or fried fowl.

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