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3. Spices For Clarea

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

3. SPICES FOR CLAREA. Three parts cinnamon, two parts cloves, one part ginger, all ground and strained through a sieve, and for one azumbre of white wine, put an ounce of spices with a pound of honey, well-mixed and strained through your sleeve of good thick linen, and strained through it often enough that the wine comes out clear.


Other versions of this recipe:

CLAREA FROM WATER (Libre del Coch)

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